Core the tomatoes and cut off the ends. Slice them into quarter-inch rounds, and dry between several layers of paper towels to get rid of the excess moisture. Sprinkle lightly with Creole seasoning on both sides.
Whisk together the eggs and a pinch of black pepper in a shallow bowl. In another shallow bowl or plate, combine the panko crumbs, salt, cayenne pepper and the remaining 2 teaspoons black pepper. Mix well. Dip the tomato slices in the egg mixture and then in the panko crumbs, pressing to coat on both sides and around the edges. Lift the coated pieces onto a rack set over a baking sheet. Pop them into the fridge for half an hour to set the crumbs. (Note: Panko crumbs are a bit coarser than other breadcrumbs. They’re definitely better for this dish. You’ll find them in the Asian section of your supermarket or in Asian grocery stores.)
Grab a heavy 12-inch skillet and heat the vegetable oil over medium heat. When the oil is hot, slide in a few tomatoes without crowding the pan. They should sizzle and bubble around the edges. Cook for 2 to 3 minutes on each side, until brown. Take them out of the pan, then add a bit more oil and get it hot before starting a second batch.
After each batch becomes golden brown, drain the fried tomato slices on paper towels. Sprinkle with shaved Pecornio cheese, if desired.
Arrange the tomatoes on your favorite roll, then top with a generous spoonful of buttermilk ranch dressing. Or, simply serve the tomatoes as is, and set a bowl of ranch in the middle for dipping.