4 large ripe tomatoes, peeled and chopped
1 (6 ounce) can tomato paste
2 tablespoons sugar
2 tablespoons Italian seasoning
1 garlic clove, minced
1/2 teaspoon garlic salt
1/8 teaspoon pepper
5 tablespoons butter or margarine
4 large green tomatoes, cut into 1/4 inch slices
1/2 cup all-purpose flour
6 tablespoons grated Parmesan cheese
2 cups shredded mozzarella cheese


In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove from the heat; set aside.

In a large skillet over medium heat, melt the butter. Dip green tomato slices in flour; brown in skillet on both sides. Remove to paper towels to drain. Spoon 3/4 cup tomato mixture into a greased 13-in. x 9-in. x 2 in. baking dish.

Top with a third of the green tomatoes; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining tomato mixture and mozzarella cheese. Bake, uncovered, at 350 degrees F for 15-20 minutes or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving.