• Start by prepping the tomatoes first and placing 3 layers of paper towels on a wire rack.
  
• Place 5 beefsteak tomatoes, ends trimmed, sliced ¼ - ½ inch thick on the paper towels and let them drain any excess moisture. Sprinkle ½ teaspoon garlic powder over tomato slices while they drain for about 20 minutes, flipping them halfway through. Pat slices of tomatoes with a paper towel if you see excess liquid after that time. You need the tomatoes very dry for the breading to stick.
  
• Line a baking sheet with parchment paper. Whisk ½ cup buttermilk and 2 large eggs together in a medium mixing bowl.
  
• Combine 1 cup cornmeal, ½ cup all purpose flour, 1 ¼ cups grated Parmesan cheese, 1 teaspoons salt and ½ teaspoon pepper in another mixing bowl.
  
• Carefully dredge each slice of tomato in the buttermilk mixture then coat in the dry mixture before placing them on the prepared baking sheet.
  

Oil Frying Directions:

• In a large skillet, over medium heat, heat about 1/2 inch of oil (depending on the size of your skillet, that will be about 1 cup vegetable oil) until the oil starts to shimmer. Place tomatoes in the skillet in batches and fry 2-4 minutes on each side, or until they're a golden brown color. Use a fork to flip the tomatoes.

  When the tomatoes are fried, remove and place on a paper towel lined plate to drain then serve.
  

Air Fryer Directions

• Spray a 6-8 quart air fryer basket with olive oil nonstick spray and place the breaded tomatoes in. Do not overcrowd the basket. Air needs to circulate around the tomatoes so this will need to be done in batches. 
  
• Air fry at 400F for 8-10 minutes (no need to preheat the air fryer first). Flip halfway through. They're done when they're golden brown in color. Serve with 1/4 cup minced fresh basil, for serving and enjoy!