Cut the tomatoes in half crosswise.
Gently squeeze the pieces to remove the seeds and excess juice.
Place, cut side up, in a small casserole dish.
Bake at 350° for 10 minutes.
In a small bowl, mix the bread crumbs, Parmesan, parsley, lemon juice, oil and garlic powder.
Carefully spoon the mixture over the tomatoes and into the cavities left by the seeds.
Bake for 15 minutes, or until the tomatoes are softened and the crumbs are lightly browned.