Instructions: Heat oven to 350 F. If using bread cubes, spread on a baking sheet and toast in oven 8 minutes or until light golden. Meanwhile, melt margarine in a non stick skillet over medium heat. Add onion and garlic and cook till tender. Spray small casserole with non-stick spray. Layer half the tomato slices in bottom of casserole. Season with a sprinkling of salt, pepper and basil. If using croutons, keep in mind that they will add salt. Spread about half the onion/garlic mixture over top. Scatter about 1/2 of the bread cubes or croutons over top. Repeat layers. Sprinkle top with Parmesan. Bake about
45 to 50 minutes or till tomatoes are tender.

Makes 2 to 4
servings.

Inspired by: Savory Green Tomato Casserole, Womans Day Magazine, October

NOTES : I used homemade herbed salad croutons made from a French baguette.

I made this for a dinner for 2 and there was only a scrap leftover.

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