Coyote's Den

Choose fresh, firm plum tomatoes, and with a sharp knife, slice into 1/4 inch thick wheels.

Heat a skillet or frying pan to slightly above medium heat, with enough olive oil to fry the tomatoes in (2 tablespoons or so).

As the oil is heating, add the fresh, minced or crushed garlic.
(Note: If you must use garlic powder instead, do not add it now... it should be sprinkled on while the tomatoes are cooking.)

When the oil is hot enough to cook with, slide the tomato slices into the pan and sprinkle balsamic vinegar over tomatoes and oil. If you are using garlic powder instead of fresh garlic, sprinkle it over tomatoes now. Sprinkle onion pwder over tomatoes, reserving a small amount for when you flip them over.

Cook for several minutes until the bottoms begin to caramelize slightly, but be careful not to overcook them.

When one side is lightly browned or caramelized, flip the tomatoes, and sprinkle more onion powder, and if necessary, garlic powder.

When tomatoes are nearly finished, sprinkle a healthy layer of grated parmesan over slices.

Ideally, there should be brownish, caramelized bits on the tomatoes themselves, and cheese should be lightly browned, but tomatoes should not be allowed to cook until squishy - they should be removed from the heat while still firm.

Substitutions:
You may substitute another grated or crumbled cheese, such as romano, or pecorino, or you may even use a soft cheese such as mozzarella and toast it until firmness in the frying pan.
Instead of onion powder, you may wish to sautee diced sweet onion, or chopped green onion (scallion) in the pan at the beginning, at the same time as the garlic.