Cut tomatoes into 1/2-inch slices and discard ends.

Whisk together flour, garlic powder, chile powder, salt, and pepper in a shallow bowl.

In a second bowl, whisk together eggs and milk. Add cornmeal to a third bowl.

Heat oil in a pan over medium-high heat. When oil shimmers, it's ready to go.

Dip tomato slices in flour mixture, coating evenly and tapping to remove excess. Coat in egg mixture, then dredge in cornmeal. Repeat with remaining slices.

Fry tomatoes for 2-3 minutes per side, then let drain on a paper towel.

To make the aioli, blend all ingredients together until smooth using an immersion blender or food processor. Taste and adjust seasonings as needed. Serve with the tomatoes.