Wash and pat dry 4 large tomatoes, cut each one into rounds that are between ½ inch to ¼ inch thick (1.27 cm to .64 cm), season each slice of tomato with a kiss of sea salt and freshly cracked black pepper on both sides

Add 1 cup of panko bread crumbs into a bowl, along with 1 tsp of dried thyme, 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp sea salt and ⅛ tsp black pepper, mix together until well combined

Add a ¼ cup of oat milk (or any milk you like) into a seperate bowl and ½ cup all-purpose flour into another bowl

To coat each slice of tomato, first dust it off in the flour, then into the milk and then into the panko bread crumbs, as you finish each one transfer to a dish

Heat a large frying pan with a medium heat and add in ½ cup sunflower oil, after 4 minutes start adding the coated slices of tomato into the pan, make sure they are in a single layer, cook in batches, after 2 minutes flip to cook the other side, after a total cooking time of 4 minutes remove from the pan and transfer to a dish with paper towels, cook until all the tomatoes are fried

Once all the tomatoes are fried, finely shred some Manchego cheese on top of each slice of fried tomato, sprinkle with freshly chopped parsley and serve at once, enjoy!