Preheat the oven to 350°F. Lightly oil a 9-inch square baking dish. Heat the olive oil in a sauté pan over low-medium heat. Add the onion and cook for 6 to 8 minutes or until soft and beginning to brown. Add the garlic and cook briefly. Add the tomatoes, basil, salt, and pepper. 

Chop the tomatoes coarsely in the pan as they cook. Bring the liquid in the pan to a boil, reduce the heat, and simmer the ingredients for 10 minutes. 

Place half the bread cubes in the prepared baking dish, top with half the tomato mixture, half the mozzarella cheese, and half the Parmesan cheese. 

Repeat the layers. Bake for 25 to 30 minutes or until crispy and bubbling. 

Variations:

Although this casserole dish itself is filling, a first course salad or soup would make it into a more substantial dinner. 

Recipe reprinted from The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks by Ronnie Fein.  

Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW

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