Tomatoes Rockefeller
4 firm tomatoes
2 (10 oz.) packages frozen chopped spinach
1 cup panko or other plain bread crumbs
1 cup seasoned bread crumbs
1 cup chopped green onions
6 eggs slightly beaten
3/4 cup butter melted
1/2 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 teaspoon salt
1 teaspoon thyme
dash hot pepper sauce
1/4 cup shredded Mozzarella cheese
Remove the stems from the tomatoes and cut each into 3 thick slices. Arrange the slices in a single layer in a lightly greased baking dish. Cook the spinach using the package directions; drain well and squeeze out the excess moisture. (A recent post here suggested using a potato ricer to squeeze spinach – wonderful notion.) Place the spinach in a bowl and add the soft bread crumbs and seasoned bread crumbs, green onions, eggs, melted butter, Parmesan cheese, garlic, salt, thyme and hot pepper sauce and mix well. Spoon the spinach mixture in mounds onto the tomato slices. Sprinkle with the Mozzarella cheese.
Bake at 350º for 15 minutes or until the spinach mixture is set and the Mozzarella cheese is melted.