1 clove garlic, minced
1/4 c. minced parsley
1/8 tsp. salt
8 oz. pkg. cream cheese, softened
1 tsp. chopped fresh or 1/2 tsp. dried basil leaves (optional)
4 beefsteak or other lg. tomatoes
1/2 c. all-purpose flour
1 egg, beaten with 1 tbsp. milk
2/3 c. dry bread crumbs
3 tbsp. butter
3 tbsp. olive oil
Fresh basil or parsley (optional)

Beat together in mixer, or process in food processor, the garlic, parsley, salt and cream cheese; add basil, if desired. Cut tomatoes into 12 even slices, about 1/2 inch thick. Spread 6 slices with about 2 tablespoons of cream cheese mixture each; top with remaining slices to make 6 sandwiches. Dip each in flour, then in egg mixture, and finally in crumbs. Fry on both sides over medium heat in mixture of butter and olive oil until brown. Garnish with fresh basil or parsley, if desired. Makes 6 servings.