Recipe: Tomato-Bread Casserole

Tomato-Bread Casserole
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1/2 lb loaf French bread, sliced
3 Tbsp softened margarine
1 can (14-1/2 oz) whole peeled tomatoes, cut up
1-1/2 lb fresh tomatoes, thinly sliced
1 c lowfat cottage or ricotta cheese
1/4 c olive or vegetable oil
3/4 tsp seasoned salt
1/2 tsp dried oregano, crushed
1/2 tsp garlic powder with parsley
1/2 c parmesan cheese

Spread bread slices with margarine; cut into large cubes. Arrange on jelly-roll pan. Toast in 350 oven about 7 minutes.

Place 1/2 of cubes in greased 13x9x2-inch baking dish. Drain canned tomatoes, reserving liquid. Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 cottage cheese, 12 of oil, 1/2 canned tomatoes, 1/2 of seasoned salt, 1/2 of oregano, and 2/3 of garlic powder with parsley. Repeat layers. Sprinkle with parmesan cheese. Bake, covered, in 350 oven 40 minutes. Uncover and bake 5 min longer to brown top.

To serve, sprinkle with parsley alongside any grilled or baked meat, fish or poultry entree.

Serves 8-10.

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Could this be close to what you want, if you switch the French bread to zweiback?