Fried Green Tomatoes

To make the cream cheese filling:

• Put the cream cheese and milk in a small bowl and heat it in the microwave for 45 seconds until warm.
• Add the garlic powder, paprika, and crushed red pepper and whisk until smooth. Set aside.

To make the tomatoes:

• Put the bread into a food processor and pulse until it's a crumb. Pile the crumbs on a plate and set aside.
• Crack the eggs in a shallow dish and beat. Set aside.
• Put the rice flour on its own plate and set aside.
• Cut the tomatoes into 1/4 inch thick circular slices.
• Pour vegetable oil into a large skillet so it’s 1/4 inch deep and heat over medium-high heat.
• The oil is hot enough to cook the tomatoes when a bread crumb is dropped into it and immediately floats to the surface with rapid bubbles (approx. 190°C).
• Coat both sides of a slice of tomato with the rice flour.
• Dip both sides of the same slice into the egg and then dredge in breadcrumbs, coating both sides. Immediately put into pan.
• Repeat with another tomato slice.
• Fill the skillet with tomatoes but do not overcrowd. Cook each tomato slice for two minutes on each side, until browned.
• Set the cooked tomatoes on a rack to cool.
• Spread cream cheese mixture on the top of one tomato slice and sandwich with another.
• Add another layer of cream cheese mixture and top with another tomato slice, salt, and pepper. Serve immediately.