Preheat the oven to 425 degrees (convection bake if you have it). Line a baking sheet with tinfoil. Coat with olive oil cooking spray.
Pour the flour on a plate and season with sea salt, freshly cracked pepper, and garlic powder, to taste; mix well.
Crack an egg into a bowl; beat well.
Pour the Italian seasoned bread crumbs on a plate then add the freshly grated Parmesan cheese; mix well.
Dredge the tomato slices completely in the flour, next dip slices in the egg, lastly coat the tomato slices evenly with the Parmesan panko crumbs mixture.
Place the coated tomato slices a few inches apart on the prepared baking sheet.
Lightly spray the olive oil cooking spray over the top of each tomato.
Place into the oven and bake for 8-10 minutes, or until golden brown.
Side Note: If you don't have convection bake setting on your oven, you may need to carefully flip the tomatoes over to brown both sides.
Remove from the oven.
Spoon a dollop of marinara on the center of each tomato followed by some fresh mozzarella cheese.
Place back into the oven for a few minutes to allow the cheese to melt.
Remove from the oven and serve with fresh basil on top and freshly grated Parmesan on the side. Enjoy.