Cheesy Layered Tomato Crunch Bake

• 6 large ripe tomatoes, sliced
• salt and black pepper (to taste)
• 23 cup grated parmesan cheese, divided
• 1 medium onion, thinly sliced
• 2 cups shredded cheddar cheese (divided, or use mozzarella cheese)
• 1 cup crushed potato chips
• 1 cup panko breadcrumbs (or use regular dry breadcrumbs)

1. Set oven to 350 degrees.
2. Butter a 2-quart baking dish.
3. In a small bowl mix together the crushed potato chips with the breadcrumbs.
4. Arrange HALF of the tomato slices (3 tomatoes) in the bottom of the casserole dish, season with salt and pepper, then sprinkle with 1/3 cup (or to taste) Parmesan cheese.
5. Sprinkle HALF of the onion slices over the Parmesan cheese, then HALF of the shredded cheese.
6. Top the shredded cheese with the potato chip/breadcrumb mixture.
7. Repeat the layer one more time ending up with the breadcrumb mixture on top.
8. Bake for about 45 minutes or until the top is golden brown and crispy.
9. Delicious!

tomatoes, salt, parmesan cheese, onion, cheddar cheese, potato chips, breadcrumbs

Taken from www.food.com/recipe/cheesy-layered-tomato-crunch-bake-243844 (may not work)