The Recipe: Slice the tomatoes and sprinkle a little salt on each side, let them sit on a plate for about a half hour. The salt draws out some of the water and they aren't so soggy.
On another plate mix 1/2 cup parmesan cheese, 1/2 cup cornmeal, garlic powder, onion powder, basil, Italian seasoning, and salt and black pepper.
On a third plate beat an egg and dip the tomato slice into the egg, then breading mixture, then in a hot skillet with about 1 inch of oil. Fry them for about 3 min. on each side or until golden brown.
They are pretty quick and easy to whip up while you have something roasting in the oven.