Green Tomato and Egg Gratin

From Asparagus to Zucchini, 3rd ed.

Ingredients:

• 1 1/2 c. chopped green tomatoes
• 6 hard-boiled eggs, sliced
• 5 TB butter, divided
• 3/4 c. soft bread crumbs
• 3 TB unbleached flour
• 1 1/2 c. low-fat milk

Directions

1. Preheat oven to 350.  Alternate layers of egg slices and tomatoes in shallow baking dish. 
2. Melt 2 TB butter in small sauce pan.  Add bread crumbs; stir well. 
3. Melt remaining butter in medium saucepan over low flame.  Stir in flour and cook, stirring often, 3-4 minutes.  Whisk in milk and cook, stirring constantly, until thickened. 
4. Pour milk mixture over tomato/egg layers.  Top with bread crumbs.  Bake 35-40 minutes. 

Serves 4-6