Whisk eggs and buttermilk together in a medium-size bowl.
Scoop flour into a second bowl.
Mix cornmeal, bread crumbs and salt and pepper in a third bowl. Set out a tray or plate to hold the battered tomatoes.
Fry Tomatoes
Dip tomatoes into flour to coat and shake off excess. Then dip the tomatoes into buttermilk and egg mixture. Dredge in cornmeal/ breadcrumbs to completely coat. Reserve.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.
Gently lower tomatoes into hot oil, making sure not to drop into pan and splash oil on yourself (or others). Do not crowd the tomatoes, they should not touch each other.
Fry over medium heat until golden brown. Turn and fry the second side until golden brown, watching carefully to make sure the tomatoes don't burn.
Drain and season while still hot. Serve with Cajun Remoulade.