Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment and set aside.Line up 3 shallow bowls. In the first bowl, whisk the flour, cayenne, salt, and pepper. In the second bowl, whisk the eggs with a pinch of salt and pepper.In the third bowl, stir together the panko, parm, and olive oil with a fork until the bread crumbs are coated in the oil.One at a time, coat the tomato slices in the flour and shake off the excess, then dip into the egg, allowing the excess to drip back into the bowl. Dip in the panko mix, pressing the breading on all sides to coat generously.
Arrange the breaded tomatoes, evenly spaced, on the reserved baking sheet and bake until golden brown and crisp, 14 to 15 minutes.
While the tomatoes are baking, make the BBQeautiful Sauce by whisking the mayo, sour cream, buttermilk, horseradish, Old Bay, and hot sauce in a medium bowl.
Remove the tomatoes from the oven and dust with garlic salt and pepper right away; cool slightly, or they will completely roast your tongue off. (Trust me - I couldn’t wait.)Serve with BBQeautiful Sauce (extra sauce will last in the fridge for about a week). Enjoy!!