1. Take medium bowl, mix Parmesan cheese, flour and cornmeal well.
2. Coat tomato slices with cornmeal mixture by dipping into it.
3. Take a 12-inch skillet and heat oil on medium heat.
4. Stir in tomatoes, allow to cook, turning halfway, for 4 minutes till both sides turn golden. Sprinkle seasoned salt and lemon-pepper seasoning on both sides.
5. Use paper towels to drain off excess oil.