Tomato – Bread – Mozzarella – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 7 tomato (s)
- Bread (s), e.g. 2 grains flûtes, or other leftover bread
- 4 onion (s)
- 2 mozzarella
- 3 cloves garlic
- parsley
- basil
- salt and pepper
- Maggi
- oil
Print Recipe
Pin Recipe Instructions
- Store the grain flûtes in a plastic bag for 2 days so that they become tough, and can of course also be made with leftover bread.
- Preheat the oven to 200 degrees.
- Peel and dice the onions and garlic. Chop the parsley and / or basil. Put in a bowl, add about 3 tablespoons of oil per onion, mix well and place in the refrigerator.
- Grease a baking dish well. Cut the flûtes into slices as thick as a thumb and place on the greased base until it is covered.
- Cut the tomatoes (remove the stalk) and the mozzarella into slices.
- Spread half of the onion mixture over the bread, then layer the tomatoes very closely overlapping them, season well with (tomato) salt, Maggi, pepper, then spread the second half of the onion mixture over it and put the mozzarella between the tomatoes, so that there is at least one slice of mozzarella every 3-4 slices of tomato. Layer everything very densely and overlapping.
- Bake in the preheated oven for about 20-30 minutes. The mozzarella runs completely and takes on a beautiful golden-brown color.
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