Recipe

Step 1: Preheat the oven to 425°F. Coat a 9″ x 13″ casserole dish with cooking spray.

Step 2: Arrange one layer of tomatoes (do not overlap) in the bottom of the casserole dish. Season the tomatoes with salt and pepper. Put a slice of fresh mozzarella on top of each tomato, then top each with basil. Top each stack with another slice of tomato, and season with salt and pepper.

Step 3: Combine the breadcrumbs (see below) and butter in a small bowl. Sprinkle the crumbs over the stacks.

Step 4: Bake for 5-10 minutes or until the tomatoes are heated through, the breadcrumbs are lightly browned, and the mozzarella just starts to melt. Serve hot.

Seasoned Breadcrumbs

Step 1: Preheat the oven to 300°F.

Step 2: Cut the bread into 1″ cubes and pulse in a food processor to make coarse crumbs. Spread the crumbs on a baking sheet and dry them out by baking for 10-15 minutes, stirring after 5 minutes. Allow the crumbs to cool completely.

Step 3: Return the dried crumbs to the food processor. Add the thyme, basil, garlic powder, salt, and pepper, then pulse until the crumbs are finely processed and well mixed with the seasoning.

Step 4: Store in an airtight container for up to six months.

Reprinted with permission from Crystal Cook and Sandy Pollock’s The Casserole Queens Cookbook (2011 Clarkson Potter).