Slice tomatoes into 1/4 inch thick slices.

In a medium-sized bowl, whisk together the eggs.

Place the flour in a ziplock bag or bowl, and the panko breadcrumbs in a separate ziplock bag or plate.

Dip each tomato slice into the flour to coat, then dip into the egg mixture, and finally dredge in the panko breadcrumbs to completely coat.

In a large skillet, pour enough oil to cover the bottom of the pan and heat over medium heat.

Place the coated tomato slices into the frying pan in small batches, being careful not to overcrowd the pan.

Fry the tomatoes for about 1 minute on each side, or until they are golden brown and crisp.

Remove the fried tomatoes from the pan and place them on paper towels to drain any excess oil.

Serve hot as a delicious appetizer or side dish or on a sandwich. Enjoy!