1 tomato and basil pasta sauce
1 loaf of French bread -into 1 inch slices
1 1/2 lb mozzarella cheese,grated
2 T fresh basil,chopped
6 lg eggs
2 1/2 c Parmesan cheese,grated
salt and pepper,to taste
Butter a 9x 13 inch pan. Place a single layer of bread slices on the
bottom, not over lapping, but laying flat. Pour half of the tomato
sauce over the bread, sprinkle half the mozzarella cheese on top, and
half of the basil on top of the cheese. Place a second layer of bread
in the pan. And repeat with the mozzarella and basil. Top this layer
with the remaining french bread, arranging them in an overlapping
pattern.
Using a skewer, poke deep holes through the layers, approximately 1
inch apart. Beat the eggs and milk together in a large bowl. Add
Parmesan cheese, salt and pepper and stir. Pour this mixture over the
bread and refrigerate for at least 2 hours or over night. Cover with
plastic wrap while in the refrigerator.
Preheat oven to 375 degrees. Uncover baking dish and bake for 40 to 50
minutes or until puffed and well browned. Let stand for 10 minutes
before slicing into squares. Yield: 6 servings.
