Preheat oven to 425.

Slice each tomato into 1/4" slices, making a total of about 12 slices of tomato. Gently dab tomato slices with a dry paper towel to remove excess moisture, and then sprinkle each side of the slices with some salt.

Get 3 large plates or bowls out for dredging. In the first one, place the flour, in the second the egg substitute, and in the third the panko. Mix Italian seasoning, garlic powder, salt, and pepper into the panko.

To dredge the tomatoes, take each slice and dredge in the flour, then the egg substitute, and finally the Panko breadcrumbs.

Spray a large baking sheet with nonfat cooking spray, and lay the breaded tomato slices out evenly on the baking sheet. Mist lightly with an olive oil mister.

Bake tomatoes until they become golden brown and crispy, about 12-15 minutes. Remove from oven and let cool for about 3-5 minutes.

Assemble salad by alternating a slice of tomato with a slice of mozzarella cheese. Continue until all slices are used, and then drizzle with balsamic glaze and top with fresh basil leaves.