heat oil in skillet

slice tomatoes 1/2" thick

in a mixing bowl add the eggs, milk, and jiffy mix. stir until climps are gone. (if the batter is too runny add more jiffy mix, if batter is too thick add more milk), add parsely and creole seasoning. stir.

once oil is hot, dip tomatoes in batter covering completely. let cook until golden brown flip.

get a plate cover it with paper towel. put fried tomatoes onto paper towel, let cool. enjoy!