Season the tomato slices on both sides with salt and pepper. Place the flour and garlic powder in a shallow dish.
In another shallow dish, beat eggs with the milk. In a third dish, mix bread crumbs with ground red pepper and paprika.
Dredge tomato slices through the flour, then the egg mixture, and then through the bread crumbs. Add only a few slices at a time to a non-stick skillet with hot oil. Cook about 2 to 3 minutes. Drain on a paper towel.