Cook mushroom bacon and set aside
Slice tomatoes to desired thickness, about ¼"
In a shallow bowl, whisk together the egg, following the package directions. Pro tip: mix replacer and water cold, then whisk over med heat until mixture thickens to the texture of an egg, this will help the product to coat better.
In a separate shallow bowl, combine the flour, salt, pepper, garlic powder, onion powder and parsley.
Heat half of the oil in a large skillet to medium - medium high heat. When the oil is shimmering and thin it is most likely hot enough.
Dunk each green tomato slice in the egg mixture, then dredge in the flour mixture until well coated. Place in the hot skillet. Repeat until the pan is full, but do not overcrowd, work in batches.
Cook until the bottom is golden brown, about 3 - 4 minutes. Flip carefully and cook until the other side is browned. Drain the fried green tomatoes on newspaper or brown paper bags.