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1
Core the tomatoes and cut off the ends.
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2
Slice them into 1/4-inch rounds, and dry between several layers of paper towels to get rid of the excess moisture.
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3
Sprinkle lightly with Creole Seasoning on both sides.
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4
Whisk together the eggs and a pinch of black pepper in a shallow bowl.
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5
In another shallow bowl or plate, combine the panko crumbs, salt, cayenne pepper, and the remaining 2 teaspoons black pepper.
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6
Dip the tomato slices in the egg mixture and then in the panko crumbs, pressing to coat them well on both sides and around the edges.
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7
Lift the coated pieces onto a rack set over a baking sheet.
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8
Pop them in the fridge for half an hour to set the crumbs.
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9
Grab a heavy 12-inch skillet and heat the oil over medium heat.
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10
When the oil is hot, slide in a few tomatoes without crowding the pan.
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11
They should sizzle and bubble around the edges.
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12
Cook for 2 to 3 minutes on each side, til brown.
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13
Take them out of the pan, then add a bit more oil and get it hot before starting a second batch.
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14
Drain the fried tomato slices on paper towels.
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15
Arrange them around the outside edge of a plate, sprinkle them with some grated Pecorino Romano cheese, and set a bowl of Cayenne Buttermilk Ranch Dressing in the middle for dipping.
