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1
Trim 1/2 inch from the stem and blossom ends of tomatoes.
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2
Slice tomatoes 1/4 inch thick.
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3
Season tomato slices with 2 teaspoons salt and 1 teaspoons pepper; set aside.
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4
In a shallow bowl, whisk together eggs and milk; set side.
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5
In a second shallow bowl, whisk together flour, 1/2 teaspoons salt, 1/4 teaspoons pepper; set aside,.
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6
Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt and 1/2 teaspoons pepper; stir to combine and set aide.
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7
Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess.
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8
Coat with egg mixture, followed by breadcrumb mixture.
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9
Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.
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10
Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350F on a deep-fry thermometer.
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11
Working in batches, carefully place tomatoes into the heated oil in a single layer, Fry until golden, turning once, 2-3 minutes per side.
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12
Drain on a paper towel-lined baking sheet.
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13
After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices.
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14
Serve tomatoes immediately with aioli.
