Prep the tomatoes: Wash and dry the tomatoes. Slice into 1/4- to 1/3-inch rounds. Lightly season both sides with salt and let them sit for 5 minutes to draw out a little moisture. Pat dry.

Preheat the air fryer: Set to 400°F (200°C) for a 3–5 minute preheat. A hot basket helps crisp the bottoms right away.

Set up three bowls: Bowl 1: Flour + a pinch of salt and pepper

Bowl 2: Beaten eggs (thin with a splash of buttermilk or water)

Bowl 3: Cornmeal + breadcrumbs + paprika + garlic powder + onion powder + cayenne (optional) + salt and pepper

Dredge: Work with one slice at a time. Coat in flour (shake off excess), dip in egg, then press firmly into the cornmeal-breadcrumb mixture so it adheres well. Set on a plate; repeat with remaining slices.

Oil the basket: Lightly spray the air fryer basket. Arrange tomato slices in a single layer without overlapping. Spray the tops lightly with oil for extra color and crunch.

Air fry in batches: Cook at 400°F (200°C) for 8–10 minutes, flipping halfway and spraying the second side. They’re done when the crust is deep golden and crisp, and the tomatoes inside are tender but not mushy.

Season and serve: Sprinkle with a pinch of salt right out of the air fryer. Serve hot with your favorite dip and a squeeze of lemon if you like.