Ingredients

2 1/2 lbs. red, ripe tomatoes, cored and cut into 3/8 inch-thick slices (I used plum tomatoes instead)

1 t. coarse salt

1 c. part-skim ricotta cheese

1/2 c. packed basil leaves

2 lg. egg yolks

1T. all-purpose flour

1/2 t. onion salt

4 oz. Gruyere cheese, grated (1 cup)

2 English muffins, well toasted

1T. olive oil

Preparation

  1. Spread tomato slices on paper-towel lined baking sheet. Sprinkle both sides with salt. Let drain slightly-about 15 minutes.
  2. Heat oven to 375. Coat 2-qt. baking dish with non-stick cooking spray. Stir together ricotta, basil, egg yolks, flour and onion salt. Stir in 1/2 the grated cheese.
  3. In food processor, (I used my blender) process English muffins until COARSE crumbs are formed.(about 1 1/4 cups). Sprinkle 1/2 cup crumbs mixture over bottom of prepared baking dish.
  4. Place single layer of tomato slices, including ends, on top of the crumbs. Carefully spread all the ricotta cheese mixture over the tomatoes. Sprinkle with 2 T. of the crumbs. Top with remaining tomato slices, slightly overlapping. Brush with olive oil.
  5. Bake gratin in 375 oven to 30 min. Sprinkle with remaining English muffin crumbs and remaining 1/2 c. cheese. Bake until cheese is melted and topping is lightly browned, about 15 min. Let stand 5 min. before serving.