Preheat the oven to 200°F or the "keep warm" setting, if you have it.
Place the egg whites in a shallow bowl for dredging. Combine the cornmeal and salt in another shallow bowl for dredging. *
Heat the vegetable oil in a medium skillet over medium-high heat.
Working in batches to avoid crowding the pan, dredge a tomato slice in egg white and then cornmeal mixture and place directly into the hot oil. Fry on each side for about 2 minutes, or until cornmeal is lightly browned and formed a crispy crust. Tomatoes will should still be firm.
Remove fried tomato slices to a wire rack over a baking sheet lined with papertowels and place them in the oven to stay warm.
Serve hot with lemon herb aioli (or other sauce of choice) for dipping.
If you tried this recipe, make sure to come back and let us know how you liked it!
Notes
I've never had any issues with the cornmeal sticking without a flour coating, but some folks have reported that they prefered to do flour-egg-cornmeal.