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Baked Tomatoes with Spinach and Parmesan Recipe

Baked Tomatoes with Spinach and Parmesan Recipe - 4 servings


2 bunches fresh spinach leaves

2 cloves garlic, minced

1 egg, beaten

2 tablespoons bread crumbs

1 teaspoon olive oil

1/8 teaspoon powdered thyme

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

2 tablespoons fresh Parmesan cheese

1 large tomato,

cut into 4 thick slices


Microwave or steam spinach with garlic 2-3 minutes or until spinach is just wilted. Cool. Wiring out excess moisture. Chop. Add egg, bread crumbs, olive oil, thyme, black pepper, cayenne pepper and Parmesan cheese, and toss. Arrange tomato slices in an 8 x 8-inch ovenproof casserole dish. Top with spinach mixture. Bake at 350oF 20 minutes or until spinach is hot.

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