Place tomato slices on top of paper towels and let them drain excess moisture.

Sprinkle with garlic powder and let rest for 20 minutes, flipping halfway.

Pat dry thoroughly afterward — the drier the better.

In a medium bowl, whisk together the buttermilk and eggs.

In another bowl, combine cornmeal, flour, Parmesan, salt, pepper, dried oregano, lemon zest, and chopped parsley.

Dredge each tomato slice in the buttermilk mixture, then press into the seasoned dry mixture until fully coated.

Place coated slices on a parchment-lined baking sheet.

In a large skillet over medium heat, add enough oil to reach about ½ inch deep.

Fry the tomatoes in batches for 2–4 minutes per side, until golden brown.

Drain on paper towels.

Drizzle lightly with balsamic and sprinkle with extra parsley if desired.

Serve warm.