• 5 plum or green tomatoes ends trimmed, sliced crosswise, ½ inch thick
• 1/4 teaspoon garlic powder
• 1/2 cup buttermilk
• 2 large eggs
• 1 cups cornmeal
• 1/2 cup all purpose flour
• 1 cup Parmesan cheese grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup vegetable oil
• ¼ cup minced fresh basil optional garnish
• Lemon wedges optional garnish

Directions

Drain Tomatoes
1. Slice the tomatoes about ½ inch thick
2. Line wire rack and cover it with a triple layer of paper towels.
3. Space tomato slices out on your rack. Sprinkle all of the tomato slices with garlic powder.
4. Allow tomatoes to drain for around 30 minutes in total, flipping each tomato after 15 minutes.
Bread Tomatoes
1. Cover a rimmed baking sheet with parchment paper. Set aside.
2. In a medium sized bowl whisk buttermilk and egg.
3. Using a plate, combine cornmeal, flour, Parmesan cheese, salt, and pepper.
4. Dip each tomato slice in buttermilk mixture.
5. Dredge in cornmeal mixture, pressing down so the cornmeal sticks to all sides of the tomato slices. Repeat the same process.
6. Place the double dipped tomato on the baking sheet with parchment paper. Repeat until all tomatoes are dipped.
Fry Tomatoes
1. Heat oil in your large skillet over medium high heat.
2. Add coated tomato slices to skillet in batches and fry until golden brown, 2 to 4 minutes per side.
3. Flip tomatoes and fry another 2 minutes. Remove and drain on a paper towel.
4. Transfer fried tomatoes to a platter. Garnish with lemon wedges and fresh basil.