Preheat the oven to 350. Fill the bottom of a cast iron skillet with about ¼ inch of bacon grease and then mix in the vegetable oil to equal ¼ inch. Set stove top just below medium and allow the grease to become hot. If you use a thermometer – 350 degrees. If you splash a drop of water into the pan, you will know the grease is hot when it begins to sputter loudly as you drop the water in. While the oil heats complete steps 2-5.

Rinse off and then slice your tomato in ¼ inch slices and set aside

Place ¼ cup flour in a dish large enough for a tomato slice and set aside(I use a cereal bowl size bowl for each of these).

Mix egg, milk and vinegar together in a separate bowl (large enough for a tomato slice) and set aside.

Mix ¼ cup flour, cornmeal, salt and pepper together in a bowl. Set these bowls up in a row on your cabinet as follows: flour only, egg mix, flour/cornmeal mix

When oil is ready, first coat both sides of a slice of tomato in the plain flour, then dredge in the egg mix coating both sides well, then dip into the cornmeal/flour mix – coating both sides well. Then place into the hot oil. Do not move the slices around – allow to fry for 2-3 minutes per side. Remove to a paper towel lined plate and apply salt/pepper to taste. You can cook more than once slice at a time – but do not crowd and do not allow the slices to touch while cooking. Turn very gently so as not to disturb the coating.

Drain on a paper towel and allow to cool slightly before adding to the baking dish for the Parm.

In a sauce pot, melt the butter over medium heat until warm. Add the onion and cook until soft – 2-3 minutes. Add the garlic. Cook for 2 minutes more.

Add the tomato sauce, paste and the chipotle pepper. Stir frequently and allow to come to a simmer. Add salt and pepper to taste. Simmer for at least 5 minutes. add the heavy cream. Allow to come to temperature..

In a 2 quart baking dish, splash about ¼ cup of the tomato sauce on the bottom of the dish and then layer a single layer of the fried green tomatoes. Top with ½ cup of mozzarella cheese.

Then add another layer of the fried green tomato. Continues to alternate the cheese with the tomato until the dish is 1 inch from the top.

Add whatever shredded mozzarella you have left and the cover with provolone and the parmesan cheese.

Bake in the center of the oven at 350 for 45 minutes or until cheese is browned and the sauce is bubbly.