- 6 tablespoons (3/4 stick) butter, melted
- 8 sheets fresh phyllo pastry or frozen, thawed
- 8 tablespoons grated Parmesan cheese
- 6 ounces shredded mozzarella cheese (about 1 3/4 cups)
- 1 medium onion, thinly sliced
- 1 1/2 pounds plum tomatoes, halved, seeded, sliced into rounds
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Preheat oven to 375°F. Brush 15x10x1-inch baking sheet with butter. Place 1 phyllo sheet in prepared pan (edges of phyllo may go up sides of baking sheer). Brush phyllo with butter, sprinkle with 1 tablespoon Parmesan cheese. Repeat layering with remaining phyllo, butter and Parmesan cheese. Top with even layers of mozzarella cheese and onion, then tomatoes. Sprinkle with oregano and thyme.
- Bake until crust is crisp and golden brown at edges, cheese melts and tomatoes are tender, about 30 minutes. Let stand 5 minutes.