Windfall Pie

• 1 egg yolk
• 2 egg whites
• 2 cups fine bread crumbs, freshly made
• 2 teaspoons fresh oregano
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 3 pounds green tomatoes, cut into 1/4-inch slices
• 2 pounds ripe red tomatoes, peeled, cored and seeded
• 1 teaspoon grated orange rind
• 1 small clove garlic, peeled and minced
• 1 bay leaf
• 1 tablespoon olive oil
• 1/2 cup grated feta cheese

1. Preheat the oven to 350 degrees.
2. Combine the egg yolk and whites.
3. Set aside.
4. Combine the bread crumbs, oregano, salt and pepper.
5. Set aside.
6. Dip the green tomato slices in the egg mixture.
7. Dust with the bread-crumb mixture.
8. Lay the slices on a baking sheet.
9. Bake until the bread crumbs are golden, about 15 minutes per side.
10. Set aside.
11. Combine the red tomatoes, grated orange rind, garlic and bay leaf in a nonstick skillet.
12. Cook over medium-low heat until the sauce thickens, about 30 minutes.
13. Remove the bay leaf.
14. Set aside.
15. Brush the inside of a fluted tart pan, 9 inches in diameter, with the olive oil.
16. Spread a thin layer of tomato sauce on the bottom.
17. Cover with a layer of green tomato slices and another thin layer of sauce.
18. Sprinkle with a small amount of the feta and repeat until all the ingredients are used up.
19. Top with a generous layer of the feta.
20. Cover with foil and bake for 2 hours.

egg yolk, egg whites, bread crumbs, fresh oregano, salt, freshly ground pepper, green tomatoes, red tomatoes, orange rind, clove garlic, bay leaf, olive oil, feta cheese

Taken from cooking.nytimes.com/recipes/8621 (may not work)