Dip in 2 beaten eggs (thinned with 3 tablespoons of water). Dredge tomato slices in seasoned Italian bread crumbs.

Lightly brown the tomato slices in a buttered skillet. Place in a buttered casserole.

Cover 3/4 of tomatoes with half and half or cream.

Bake at 325°F until cooked, for about 45 minutes.