2 large tomatoes
2 large onions, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 slices bacon
1 cup chopped onion
6 ounces spinach, cored and chopped
1 oz shredded mozzarella cheese
In a large skillet over medium heat, cook tomatoes in olive oil. Let stand until slightly translucent, about 5 minutes.
Preheat oven to 450 degrees F (260 degrees C).
Place tomatoes in a large mixing bowl, and add onion, oil, salt and pepper. Mix gently. Pour bacon into a large plastic bag and squeeze spinach into another large plastic bag. Pull out bacon. Stuff mushrooms with mozzarella cheese. Top with tomato mixture and salt and pepper. Spread evenly all over bottom of a 9x13 inch baking dish.
Bake uncovered for about 20 minutes, stirring more often as necessary, until bacon has rendered. Spoon tomato mixture over center of each dish. Brush tops with egg white and brown on top of salad; seal edges of pan. Bake for an additional 45 minutes. Remove foil and bake for 10 to 15 more minutes, stirring every 15 minutes. Serve warm or cold.
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