I made this by the recipe last week. My husband thought it was great, and I enjoyed it also, but thought I'd like it better with a few changes. I made it today for a baby shower at work. It got lots of oohs and ahhs and recipe requests. I followed the suggestions of previous reviewers and used heavy cream instead of milk, chopped the onions instead of slicing -(when sliced, the long strings/rings can make it tricky to slice/serve/eat). I also cooked the onions until they were very browned and carmelized.
My additional changes: 2 cups of colby/jac cheese, and one cup of freshly grated parmesean, 8 tsp of chopped fresh basil instead of 2 tsp dried. I did not peel the tomatoes this time, and before I sliced them, I cut the top off, and "squeezed " most of the seeds/juice out. I sprinkled with italian seasoned bread crumbs instead of four. I added a little garlic powder along with salt and pepper to the egg mixture. I baked 10 min at 400, then 35 min at 350. It will slice beautifully if you allow it to set for an hour or longer after it finishes baking. Garnish with a few fresh basil leaves. Delicious and pretty!
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