"I cannot eat deep-fried foods so this is an oven baked version of a Southern classic adapted from a Paula Deen recipe for oven-fried chicken tenders. You can season these to your liking with your own favorite herbs or spices."
Choose tomatoes that are light green and very firm. Slice 1/4 inch thick and salt lightly. Place in a colander in the sink to drain for at least 30 minutes.
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. In a small bowl mix mayonnaise with garlic powder, black pepper, and buttermilk. In a shallow dish mix the breadcrumbs with parmesan cheese.
Dry tomatoes with paper towels and dip each into mayonnaise mixture, then dredge in the breadcrumb mixture and place on baking sheet. When all are coated with the crumbs, spray the tops with cooking spray and bake for 10 - 12 minutes, turning once halfway through cooking. Serve hot, these do not reheat or keep well.