1. Preheat oven to 425. Spray sheet with non-stick cooking spray.
In a blender or food processor, combine cornmeal, bread crumbs, walnuts, garlic, salt and pepper, and process to a bread crumb consistency (If you are not using a blender, mix all of your ingredients well). Transfer mixture to a large bowl.
3. In a separate medium bowl, whisk together eggs and milk. Dip tomato slices in egg mixture, press both sides into bread crumb mixture, and place on prepared cookie sheet.
4. Bake for 10-12 minutes, or until breading begins to crisp and brown.
