Slice the two tomatoes into 4 large slices each. Chop the fresh basil into thin ribbons, set aside.
Preheat a large nonstick pan or griddle to medium heat for 2 minutes.
Add 1/4 cup mounds of parmesan cheese to the pan. Use a spatula to flatten the mounds slightly, about the same size as the tomato slices.
Add one tomato slice to the tops of cheese mounds in pan. Cook for a few minutes or until the cheese starts to crisp up and turn golden. Flip over and cook for 1 more minute. Serve right away and garnish with basil and Italian dressing.