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1
Pour vegetable oil into a large cast-iron skillet (approximately 1/4 to 1/2 inches deep).
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2
Heat to 375 degrees F. To test the heat, flick a few breadcrumbs into the oil.
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3
If the oil doesnt react or spit, its not hot enough yet.
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4
Lightly beat the eggs in one bowl; set aside.
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5
Put the flour in its own bowl; set aside.
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6
Combine the breadcrumbs, sea salt, and ground black pepper; set aside.
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7
Create a small assembly line next to your skillet, or as close by as you can, so you can dredge your tomato slices and place them in the skillet with less of a mess.
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8
Dredge each tomato slice in flour, followed by the egg, followed by the breadcrumb mixture.
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9
Carefully place the tomato slices into the hot oil, in batches, cooking for 12 minutes per side or until golden brown on both sides.
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10
Remove the golden slices with a slotted spoon and place them on paper towels or a rack to drain absorb/drain the oil.
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11
Garnish with parsley if desired.
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12
Serve hot with dipping sauce of your choice.
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13
If serving on their own, sprinkle with a bit of sea salt.
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14
Note: To kick things up a notch, add 1 teaspoon of desired seasoning to the breadcrumb mixture!
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15
It could be chili powder, cayenne pepper, Old Bay seasoningget creative!
