Spinach Topped Tomatoes

My Aunt Ellen served these last weekend... they were really wonderful!

Ingredients:

• 1 package (10 ounces) frozen chopped spinach
• 2 chicken bouillon cubes
• Salt
• 3 large tomatoes, sliced
• 1 cup soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped onion
• 1/2 cup butter, melted
• 1 egg, beaten
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• Shredded Parmesan cheese, optional

Directions:

In a saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
Lightly salt tomato slices; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.
Meanwhile, in a small bowl, combine spinach with bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Mix well.
Place tomato slices in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese if desired. Bake at 350° for about 15 minutes or until heated through.