🛒Ingredients
- 2 pounds ripe tomatoes, sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
🔧Kitchen Tools Needed
- knife
- cutting board
- large skillet
- large bowl
- 9x13-inch baking dish
- aluminum foil
- measuring cups
- spatula
📝Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat olive oil over medium heat. Add the sliced onions and minced garlic. Sauté until the onions are translucent, about 5 minutes.
- 3
In a large bowl, combine the sliced tomatoes, sautéed onions and garlic, fresh basil, fresh parsley, salt, and black pepper. Toss gently to combine.
- 4
In a separate bowl, mix together the breadcrumbs and Parmesan cheese.
- 5
Lightly grease a 9x13-inch baking dish with olive oil.
- 6
Layer half of the tomato mixture into the prepared baking dish. Sprinkle half of the breadcrumb mixture over the tomatoes.
- 7
Repeat with the remaining tomato mixture and top with the remaining breadcrumb mixture.
- 8
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
- 9
Remove the foil, sprinkle the mozzarella cheese evenly over the top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 10
Remove from the oven and let it cool for 5 minutes before serving.
🥗Nutrition Information
⚡Calories per serving: 250
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use canned tomatoes instead of fresh ones?
Fresh tomatoes are recommended for the best flavor and texture, especially in summer. However, if fresh tomatoes are unavailable, canned whole tomatoes can be used; make sure to drain them well.
How can I make this dish gluten-free?
To make this casserole gluten-free, use gluten-free breadcrumbs and ensure all other ingredients are certified gluten-free.
