Ingredients
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3 tbsp olive oil, divided
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5 large tomatoes
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1 (5 oz) bag herb seasoned croutons, lightly crushed
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2 cloves garlic, minced
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1 (8 oz) bag mozzarella cheese, divided
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Cooking spray
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2 tbsp chopped parsley
Steps
1
Preheat oven to 375°F. Brush a 2-quart baking dish with 1 tbsp oil. Slice the tomatoes into ¼-inch rounds. In a medium bowl, combine the croutons, garlic, remaining 2 tbsp oil, and 1½ cups cheese. Season with salt and pepper. Toss until croutons are well coated.
2
In prepared baking dish, arrange a third of the tomato slices in a single layer, slightly overlapping. Scatter half of the crouton-cheese mixture over tomatoes. Repeat with another third of tomatoes and remaining half of croutons. Top with the last third of tomatoes and a layer of remaining shredded cheese.
3
Lightly grease a piece of foil with cooking spray. Cover baking dish with prepared foil, greased-side down, and bake 20 min. Remove foil and bake another 10–20 min., until top is golden and tomatoes are bubbling around edges. Let rest 5–10 min. Garnish with the parsley.
