Instructions: Spread bread slices with margarine; cut into large cubes. Arrange on a jelly roll pan. Toast in 350 degree oven for about 7 minutes. Place 1/2 of the cubes in a greased 13x9x2 baking dish. Drain canned tomatoes, reserving liquid. Top bread cubes with 1/2 of fresh tomato slices, 1/2 of the reserved tomato liquid, 1/2 of the cottage cheese, 1/2 of the oil, 1/2 of the canned tomatoes, 1/2 seasoned salt, 1/2 of the oregano and 1/2 of garlic powder and parsley. Repeat layers. Sprinkle with Parmesan cheese.

Bake, covered, in 350 oven for 40 minutes, uncover and bake 5 minutes longer to brown top.

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