Core tomatoes; slice each into four 3/4-inch-thick slices. Drain slightly on paper toweling. Season with pinch of salt.
Place 3 shallow dishes on work surface. Spread flour into one dish. Lightly beat eggs in second dish. In third dish, mix cornmeal, Parmesan, red pepper, salt and black pepper.
Heat oven to 200°F. Coat tomato slice with flour; dip in egg; coat with cornmeal mixture. Repeat with all slices.
Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches so as not to crowd skillet, add tomato slices to skillet; cook 3 to 4 minutes per side or until the coating is golden and crispy and the tomatoes are tender. Add more oil as needed to avoid sticking. Transfer cooked tomato slices to paper-towel-lined baking sheet; keep warm in 200°F oven until finished cooking all slices. Serve fried tomato slices warm.