Slice the tomatoes into ½ -inch slices and discard the ends. Dry the slices well with paper towels and season with salt and pepper (using ¼ teaspoon of salt for every 4 slices). Place a basil leaf on each slice, trimming it if necessary, so that the leaf does not extend over the edge.

Place the flour in a bowl, the eggs mixed with 1 tablespoon of water in another, and the cornmeal in a third. Holding on to the basil leaf, dip each slice into the flour; then dip into the egg (which will "glue" the basil leaf on); then into the cornmeal making sure that each slice is thoroughly coated. (The tomatoes can be prepared to this point and stored, covered and refrigerated, for up to 2 hours.) Preheat oven to 250°F.

Heat a large sauté pan, preferably with a non-stick surface, over medium-low heat. When hot add 1 tablespoon of olive oil and several of the tomato slices. Sauté, turning the slices once, until the tomatoes are brown and crisp; add more oil if they begin to stick. Do not overcook the tomatoes or they will lose their shape. Place on a plate lined with paper towels and keep in the warm oven until all slices are cooked. Serve hot or at room temperature with lemon wedges.

Makes 8 servings.