Preheat your oven to 400F. Place bacon strips on a baking sheet lined with foil and bake for 15-20 minutes, or until bacon is crippled to your liking. Drain the bacon on a paper towel and set aside.
While bacon is cooking, place the flour in one shallow bowl, the egg and milk (whisked) in another shallow bowl, and the cornmeal, salt, pepper, and garlic powder in yet another shallow bowl.
Dip each tomato slice in the flour, patting to adhere, then in the egg, and then finally in the cornmeal mixture. Press to adhere as much as possible. Set tomato slices on a plate lined with wax paper.