Combine flour, onion powder, granulated garlic, salt and pepper. Mix well. In separate bowl, combine panko and parmesan. In third bowl combine eggs and mustard.

Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.

For Service: Heat olive oil in non-stick frying pan,over medium-high heat. Place 3 slices (1 order) in pan, and let cook for about 1-1/2 to 2 minutes on each side, until just golden brown. Don't flip too soon or parmesan will fall off.

Serve hot.

Courtesy of the California Tomato Commission.