Original recipe found here.
4 slices whole-grain bread, torn into quarters
1 tablespoon minced garlic
1 tablespoon extra-virgin olive oil
1/3 cup finely shredded Pecorino Romano or Parmesan cheese
4 medium tomatoes, sliced
1/4 cup chopped fresh basil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
First, Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
Second, Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
I divided the recipe in half and got about 4 Bandster sized portions. About 96 calories per serving.
If you wanted to cut some of the calories, omit the cheese.