Tomato Strata

12 slices sourdough or regular French bread, cut in 1/2-inch diagonal slices

3 medium ripe tomatoes, sliced

1/2 cup sliced sun-dried tomatoes (packed in oil and drained)

1 cup shredded fresh basil leaves

1-2 tablespoons olive oil

2 cups mixed grated Fontina and Gruyère cheeses

4 eggs

2 egg whites

3 cups evaporated skim milk

1 teaspoon dried oregano

¼ teaspoon salt

freshly ground black pepper

¼ cup freshly grated Parmesan cheese

 

Lightly coat a 2-quart casserole dish with vegetable cooking spray; line the dish with six slices of the bread. Arrange the tomato slices and sun-dried tomatoes over the bread; scatter the basil leaves on top, drizzle with olive oil, and sprinkle Fontina and Gruyère over all. Lay the remaining bread slices over the cheese and press down.  In a large bowl, whisk the eggs and egg whites together until they are foamy. Add the milk, oregano, salt, and pepper and mix well. Pour this mixture over the bread. Cover the casserole with plastic wrap and let sit in the refrigerator overnight. Preheat oven to 35O°F. Sprinkle the strata with the Parmesan. Bake for 45 minutes to 1 hour, or until puffy and golden brown.