While growing up, baked or fried tomatoes were a familiar sight on a lazy morning breakfast plate, alongside bacon and baked beans. These Parmesan Glazed Tomatoes take the tradition one step further with a tasty, cheesy, melty delicious coating.
PARMESAN GLAZED TOMATOES
3 tomatoes, cut into 3/4-inch slices
3 tablespoons mayonnaise
6 tablespoons freshly grated parmesan cheese, divided use
1 teaspoon Dijon mustard
2 tablespoons finely chopped fresh parsley, divided use
salt and freshly ground black pepper
Heat oven to 400F. Arrange tomatoes in a baking pan large enough to hold them in a single layer. In a small bowl, combine mayonnaise, 3 tablespoons of Parmesan, the mustard, and 1 tablespoon of the parsley.
Season with salt and pepper to taste. Spread the mayonnaise mixture on the tomatoes and sprinkle with the remaining 3 tablespoons of Parmesan. Bake tomatoes for 10 minutes, or until heated through. Turn on broiler. Broil tomatoes 4 to 6 inches from the heat for 2 minutes, or until the topping is golden and bubbly. Sprinkle with remaining 1 tablespoon of parsley.