3/4 lb. mild Italian sausage, casing removed
1/2 c. chopped onion
8 slices day-old white bread, crusts removed
1 (6 oz.) can tomato paste
1/4 tsp. garlic powder
1 tsp. basil or oregano leaves
2 tbsp. grated Parmesan
8 oz. sliced Mozzarella
3 eggs, slightly beaten
2 c. milk

Cook sausage and onion in skillet until meat is brown and crumbly; drain off excess fat. Place 4 slices of bread in bottom of buttered 8 inch square baking dish. Combine tomato paste, basil and garlic powder. Spread half this mixture over bread in pan. Sprinkle with Parmesan.

Place half the Mozzarella over mixture in pan; then spoon half the sausage over cheese. REPEAT bread, tomato paste, cheese and sausage layers. Combine eggs and milk; pour over bread mixture. Cover and refrigerate overnight.

Bake covered in preheated 350 degree oven for 1 hour or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Serves 4. NOTE: To double recipe, use a 9 x 13 inch pan.