Crispy Tomato with Marinara

2-3 large tomatoes cut into ¼ inch slices
½ cup all-purpose flour
1 tsp. salt
½ tsp. black pepper
2 large eggs, lightly beaten
2 TBSP. cold water
1 ½ cups panko breadcrumbs
½ cup finely grated Parmesan cheese
2 tsp. dried Italian seasoning
1 tsp. lemon zest
½ tsp. granulated garlic
8 slices provolone cheese
1 cup fresh basil leaves
1/8 cup balsamic vinegar
½ cup marinara sauce
Vegetable or Peanut oil for frying

Preheat oven to 400 degrees. Stir together the first 3 ingredients on a shallow dish. In a bowl, whisk together eggs and water. In another shallow dish, combine panko and next 4 ingredients.

Season tomato slices with salt and pepper. Then dredge the tomato slices in flour mixture, dip in egg mixture, and dredge in panko mixture.

Pour oil to a depth of ¾ inch in a large skillet. Fry tomato slices in two batches, in hot oil over medium-high heat 2 to 2 ½ minutes on each side or until browned. Drain on a paper towel or wire rack.

Place tomato slices in a single layer on parchment paper-lined baking sheet; top each with 1 provolone slice and bake for 3 to 5 minutes or until cheese is melted.

Drizzle with balsamic vinegar and top with a basil leaf. Serve with marinara sauce for dipping.

This can be served as a side or an appetizer. To make it an entrée, serve with a salad and pasta topped with marinara.