Fried Green Tomatoes With Mock Hollandaise

How the South does brunch on the hook.

In a large (cast iron, preferably) skillet, fry the bacon.
Combine the mayonnaise, milk, salt and pepper in a small saucepan and cook over low heat, stirring regularly, just until heated -- about 3 minutes. Off heat, stir in the lemon juice and rind.
When your bacon is done remove to paper towels to drain. Leave bacon grease in the pan.
Slice the tomatoes into half-inch slices. Spread the slices in a colander over the sink and salt them well. Let them sit and drain. After 10 minutes give rinse or use a paper towel to dust most of the salt off.
Set up your breading station: in one bowl, mix the flour with salt and pepper, to taste. (may not need to salt again if you still have salt on them after draining) Beat the eggs in a second bowl, and mix the bread crumbs and Parmesan in a third dish.
Dip each tomato slice first in flour to cover both sides, then submerge in egg and let excess run off briefly, then in bread crumbs, pressing crumb mixture onto both sides to coat as thickly as you can. Lay slices in hot grease in a single, uncrowded layer.
When one side of each slice is golden brown -- about 2-3 minutes -- turn and brown the other side, then remove to paper towels and refill the pan.
Serve the tomatoes and bacon with the hollandaise for dipping.