SERVES 1
1 beefsteak tomato
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper
1½ cups freshly grated parmesan cheese
1 large egg
2 tablespoons whole milk
¼ cup shredded fresh mozzarella cheese
1 teaspoon extra-virgin olive oil
1 teaspoon balsamic vinegar
½ cup torn fresh basil leaves
1 Slice off the top and bottom of the tomato and discard (or reserve for another use). Cut the tomato in half to form 2 thick, round slices. Season all sides with the garlic powder and a few pinches of salt and twists of pepper.
2 Put the parmesan in a shallow bowl. Put the egg and milk in another shallow bowl, season with a pinch of salt and a twist of pepper, and whisk to combine.
3 Working with one tomato slice at a time, dredge it in the parmesan, making sure to coat all sides well. Shake off the excess. Dip the tomato into the beaten egg, allowing the excess to drip off. Finally, lay the tomato back in the parmesan, turning to fully coat all sides.
4 Set a large nonstick skillet over medium-low heat. Add the tomatoes to the dry skillet and cook until the parmesan is golden brown and toasted, about 5 minutes. Flip and continue cooking for 2 minutes. Divide the mozzarella over the tomato slices, cover the pan, and continue cooking until the cheese is melted and the second side is golden brown, about 1 minute.
5 To serve, transfer the tomatoes to a plate, drizzle with the olive oil and vinegar, and top with the basil.
