1.In a large, shallow bowl (or in a paper bag, if you prefer that method of breading), combine flour, cornmeal, 1 Tsp garlic, 1/2 Tsp Italian seasoning, basil, 1/2 Tsp Creole seasoning, 1 Tsp salt, 1/2 Tsp pepper, and optional cayenne pepper, if using. In a smaller shallow bowl, combine eggs and remaining seasonings. To prepare veggies, wash, drain, and pat everything dry. If fixing green tomatoes, press them between pieces of paper towel to help drain their juice, and allow to drain for 10-15 minutes, turning half way through. If preparing okra, cut off ends and slice into about 3/4" long pieces. Place in a small bowl, cover completely with buttermilk, and stir until well coated. Allow to soak for at least 15 minutes before draining, stirring once. The drained buttermilk can then be used for pre-coating the remaining veggies; it will not affect their flavor, and I think the okra slime helps make everything adhere. I like everything else sliced about 3/8" thick, lengthwise or crosswise, as desired, size depending on whether they are being pan fried or deep fried. The squash and eggplant can also be cut in 1/2"x1/2"x3-4" batons if desired. I do not salt and drain my eggplant; I have found that it does nothing to decrease bitterness and only helps to make them come out soggy. If you want to really freak some people out, cut a couple real good, crisp dill pickles in 1/2" thick crosswise slices, pat them real dry, and bread and cook them along with the other veggies. Toss all veggies, except already soaked okra, with buttermilk to coat, and allow to drain in a colander while you are doing the breading. Set out egg wash and breading, and cover a tray or baking sheet that will fit in your fridge with wax paper. Shake excess buttermilk off of a handful of veggies, and coat lightly with breading, then coat with egg wash, letting excess drain off, and return to breading, turning and pressing to help it adhere. Transfer veggies to the tray as they are coated, and repeat with re