Start by slicing the tomatoes into 1/2-inch thick slices. Lay them out on a paper towel and lightly season both sides with salt and pepper. Let them sit for a few minutes to release some moisture.

Prepare three shallow dishes. Place the all-purpose flour in the first dish. Beat the eggs and milk together in the second dish. In the third dish, combine the breadcrumbs or cornmeal with grated Parmesan cheese and garlic powder, if using.

Pat the tomato slices dry with paper towels. Dredge each slice first in the flour, shaking off any excess. Dip next into the egg wash, allowing excess to drip off. Finally, coat thoroughly with the breadcrumb or cornmeal mixture.

In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, fry the tomato slices in batches, careful not to overcrowd the pan. Cook each side for 2-3 minutes or until golden brown and crispy. Adjust the heat as necessary to prevent burning.

Transfer the fried tomatoes to a wire rack set over a baking sheet or paper towels to drain any excess oil.

Serve the fried red tomatoes warm. They’re delicious on their own or with a dipping sauce such as ranch dressing, remoulade, or a simple aioli.