Wash tomatoes thoroughly.

Slice the tomatoes about 1/2-inch thick.

Allow the tomato slices to dry on a paper towel. Sprinkle a small amount of salt over one side of the slices which will help reduce the moisture.

Allow the slices to rest for about 30-minutes.

Whisk eggs and milk together and set aside.

Spread flour onto a plate. Mix cornmeal, Panko crumbs, salt and pepper on another plate.

Dip the tomatoes into the flour to coat it completely.

Then dip the tomatoes into the milk/egg mixture.

Dredge entire tomato in the Panko crumbs before putting into hot frying pan.

No overcrowding.

Place the tomatoes in the pan so they do not touch each other.

Fry until brown and then flip the slices to brown on the other side.

Drain the cooked tomatoes on a paper towel before serving.