Tomatoes Florentine Recipe

1 (10-ounce) package frozen chopped spinach
2 large tomatoes, cut into ¾-inch-thick slices
½ cup dry Italian-seasoned bread crumbs
½ cup chopped green onions (white and green parts)
3 eggs, beaten
1/4 cup (1/2 stick) butter, melted
¼ cup grated Parmesan
¼ teaspoon minced garlic
1/2 teaspoon salt
¼ teaspoon dried thyme leaves
2 to 3 dashes hot pepper sauce

1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.
2. Cook spinach according to package directions. Drain well in a colander, pressing with paper towels to remove most of the liquid.
3. Arrange tomato slices in a single layer in prepared pan. Combine bread crumbs, green onions, eggs, butter, Parmesan, garlic, salt, thyme and hot sauce in a medium bowl. Add spinach; mix well.
4. Spoon equal amounts of the spinach mixture on top of each tomato slice. Bake, uncovered, 15 minutes. Serves 8.

Tips From Our Test Kitchen: You may use smaller tomatoes, if desired. Cut into ¾-inch thick slices and cover the bottom of the baking pan. Top with the spinach mixture and use the back of a spoon to spread evenly over all. Bake as directed.

Nutritional facts per serving: 130 calories, 9g fat, 5g protein, 8g carbohydrates, 1g fiber, 480mg sodium.