Slice green tomatoes into 1/4-inch thick rounds and season lightly with salt. Place flour in one shallow bowl. In a second bowl, whisk together eggs and milk. In a third bowl, combine cornmeal, salt, black pepper, and paprika. Dip each tomato slice into flour, then egg mixture, then cornmeal mixture, coating evenly. Heat vegetable oil in a skillet to 350°F. Fry tomato slices in batches for 2–3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain. Serve warm.