Preheat oven to 350F.  Grease a sheet pan with olive oil

With a sharp knife, cut the tomatoes into slices that are about 1/2 inch thick. Discard the end pieces.

In a small bowl, beat the eggs.

In another bowl, mix the almond flour with the Greek Seasoning.

Working one tomato slice at a time, dip both sides of the tomato slice into the egg mixture. Let the excess egg drip back into the dish with the eggs.

Now press the tomato slice into the almond flour mixture, using the fork or your fingers to press the almond mixture onto the tomato slice so it covers all sides of each tomato slice. Repeat this process for each tomato slice.

Place each tomato on the baking sheet after it's coated with the almond flour mixture.

Bake the coated tomatoes for 35-40 minutes, turning them over once during the cooking time.

While the tomatoes bake, prepare the ranch dressing for the dipping sauce.

The tomatoes will be done when the almond flour coating is lightly browned on each side and the tomatoes are cooked through.  Serve warm.