Use a mandolin to slice each tomato into 8, 1/4 inch thick slices. Cook bacon in cast iron skillet. Remove bacon and leave grease in the pan. Add additional oil if necessary and heat to medium.

Meanwhile, set up breading station using 4 shallow dishes. Milk in the 1st; flour, salt, pepper and seasoning in the 2nd; eggs in the 3rd; cornmeal in the 4th. Dip a tomato slice in the milk, then the flour mixture, then the egg, then the cornmeal. Fry tomato slices for 2 minutes on each side. If they are browning too quickly, turn the heat down. They will need about 4 minutes total for the tomato to become slightly softened on the inside. Repeat for all tomato slices. Remove tomatoes and drain on paper towel covered plate. Serve warm.