Slice the tomatoes into 1/4 inch slices.
Salt the tomatoes on both sides and let them sit for 10 minutes.
Pat them dry with a paper towel.
Set up three dredging stations: one with flour, one with egg, and one with panko, cornmeal, salt, pepper, garlic powder, and paprika.
Coat each slice of tomato in flour, then egg, and then panko/cornmeal.
Bake in an air fryer at 400 degrees for 12 minutes, flipping halfway through.
To make the roasted red pepper aioli, blend all ingredients until smooth.
To serve, place the tomatoes on a plate.
Top with sauce and crumbled goat cheese.