5 medium ripe but firm tomatoes, peeled and sliced
2 Tbs. olive oil
1 Tbs. chopped parsley
1 clove garlic, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup ground raw almonds
4 eggs or equivalent Egg Replacer or other egg substitute, lightly beaten
1 cup evaporated skim milk
1/2 cup grated Parmesan cheese
1 Tbs. chopped basil
Pinch of oregano
1. Preheat oven to 400 F/200 C.
2. In frying pan, saute sliced tomatoes in oil for a few minutes or until all juice is absorbed. Tomatoes should be dry.
3. Grease a deep 9-inch/23cm pie dish and cover the base with the ground almonds.
4. With a spatula carefully lift tomatoes from pan and arrange over almonds in pie dish. Sprinkle with parsley, garlic, salt
and pepper.
5. Beat eggs in a bowl, add the cheese, milk, basil and oregano; pour over tomatoes.
6. Bake for about 30 minutes. Serve warm.
Fat content: Each serving made with eggs has about 20g of fat, when prepared with egg substitute it has 15g per serving.