Prep the tomatoes by slicing into ¼ inch thick rounds. Soak in buttermilk for 15-20 minutes.
Make the remoulade sauce by combining mayo, mustards, lemon juice, hot sauce, Worcestershire sauce, seasonings, capers and parsley in a bowl. Mix well and refrigerate.
Fry the tomatoes! In one bowl, mix flour, cornmeal, salt, pepper, smoked paprika, and garlic powder. In another bowl, whisk egg with hot sauce.
Remove tomatoes from buttermilk, dredge in flour mixture, dip in egg wash, then coat again with flour mixture.
Heat vegetable oil in pan to 350°-375°F. Fry tomatoes 2-3 minutes per side until golden brown. Remove and drain on paper towels.
Assemble the Napolean by starting with a layer of remoulade sauce on the plate, then a fried tomato. Add a layer of pimento cheese, then another tomato. Add another layer if you’d like! Drizzle with remoulade sauce and garnish with fresh parsley. Enjoy!
