Toast and mozzarella casserole from the oven

Ingredients for 3 servings:

• 600 g beefsteak tomatoes
• 350g mozzarella
• 2 m.-sized onion(s)
• 2 garlic cloves
• 100 ml olive oil
• 250 g cooked ham
• 5 slice(s) of toast bread, e.g. B. Whole wheat toast
• 1 tsp salt
• ¼ tsp white pepper
• 2 sprigs of thyme
• some butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Grease an ovenproof dish with butter. Preheat the oven to 200°C (top/bottom heat). Wash and dry the tomatoes, remove the stems, and cut into approximately 0.5 cm thick slices. Cut the mozzarella into 0.5 cm thick slices. Peel the onions and garlic and finely dice both. Mix the olive oil with the onions and garlic. Cut the bread into shapes that line the bottom of the baking dish. Drizzle some of the olive oil over the bread. Arrange the tomato and cheese slices on the bread in a shingle pattern, add the cooked ham, and sprinkle everything with a little salt. Add the pepper to the remaining olive oil and drizzle over the entire casserole. Bake in the preheated oven on the middle rack for about 40 minutes. Rinse the thyme in lukewarm water and pat dry. Remove the coarse stems and finely chop the thin stalks and leaves. Sprinkle the finished casserole with this mixture and serve.