Preheat the oven to 175F. Place a parchment paper-lined baking sheet in the oven. 

In a large flat-bottomed container, combine the flour, cornmeal, 1 teaspoon salt, ½ teaspoon pepper, and garlic powder, mix to combine. Set aside. In a separate large container, add the whisked eggs. Set aside. 

Thoroughly and evenly sprinkle the tomatoes with the remaining salt and pepper. 

One by one, dredge each tomato in the flour, then remove and gently drop into the egg mixture, being sure to cover the tomato slice thoroughly, then transfer back to the flour and coat. Set aside on a baking sheet. If you run out of flour, add equal parts cornmeal and gluten free flour, as needed.

Test one slice out to get the cooking time right and be prepared to ruin a couple. In a large skillet over medium heat, warm about 3 tablespoons oil. When the oil his hot, reduce the temperature to medium-low. Fry one tomato slice on the first side until crispy and brown, but not burned, about 4 minutes. When ready, flip and fry 4 more minutes on the second side. When done, transfer to a paper-towel-lined plate to drain. Working in batches, fry the remaining tomato slices. When done, transfer to a paper-towel-lined plate to drain and sprinkle with the remaining ¼ teaspoon salt. If needed, add more oil in between batches and clean out the dark bits with a paper towel.

Serve with Romesco Sauce, Green Goddess Dressing, Smoky Red Pepper Sauce, Ranch Dressing, or your favorite nocrumbsleft Magic Elixir.