4 slices bacon
1 clove garlic
1 onion
1/4 lb. mushrooms
1 tbsp. flour
1/2 tsp. seasoned salt
10 tomatoes
1/4 c. plus 2 tbsp. grated Parmesan cheese
1 tbsp. butter

Fry bacon until crisp; remove bacon. Reserve pan drippings in skillet. Set bacon aside to drain. Sauté garlic, onion and mushrooms in skillet until tender. Stir in bacon, flour and seasoned salt. Cut tomatoes into 1/2-inch slices. Place half of slices in a lightly greased 10 x 6 x 2-inch baking dish. Spoon half of bacon mixture over tomatoes; sprinkle with 3 tablespoons Parmesan cheese. Repeat layers and dot with butter.

Bake at 350°F for 25 minutes.

Yield: 6 to 8 servings.