Southern Fried Okra

1 pound fresh okra, cut into 1 inch pieces
1 large green tomato, diced
1 medium onion chopped
1 clove garlic, minced
1 jalapeno pepper halved and sliced, seeded
egg replacer equivalent to 2 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
1 cup cornmeal
1/4 cup vegetable oil

Combine okra, tomato, onion, garlic and jalapeno in large bowl.
In separate bowl combine eggs, salt, pepper and milk. Pour egg mix over veggies and toss to thoroughly coat.
Gradually
add cornmeal until mixture on the veggies and at the bottom of the bowl
soaked up. Continue to toss till ingredients evenly mixed. Mixture will
have a gooey consistency.
Heat oil in 10 inch skillet over medium
heat until hot. Oil is ready when dash of cornmeal sizzles. Spoon
mixture evenly in skillet. Reduce heat to medium low. Cover and fry
till underside golden brown, 10 to 15 minutes.
Then invert on plate
and slide other side up into skillet and cook uncovered 5 to 8 minutes
until golden brown. Remove from skillet to paper towels to drain excess
oil. Serve hot.