Bake bacon in preheated oven at 375˚F to crisp on slotted pan in middle of oven, 15-18 minutes. Allow to cool.
Meanwhile, trim tops and bottoms of tomatoes and slice into 4 slices each, no more than 1/2-inch thick. Salt the sliced tomatoes on each side and drain on a doubled paper towel for a few minutes then season with a little pepper. Dredge the tomatoes in flour, then coat in egg whites, then in breadcrumbs mixed with cornmeal, Parm and parsley. Heat 1/8 inch of oil in skillet over medium to medium-high heat and cook to golden and crisp, a few minutes on each side. Cool on cooling rack.