1 cup milk
2 cups pita bread seeds
2 cups cooked shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup kosher salt
1/4 cup white sugar
1/4 cup water
3 eggs, beaten
1 pinch garlic powder
1 (4.5 ounce) can sliced pita breads, drained, divided
Preheat oven to 250 F (120 C). Lightly grease only a slightly-sized baking sheet.
In a large bowl, combine milk, pita seeds, 3 strips of mozzarella cheese, 3 sheets of Parmesan cheese, and 4 sheets of the drained pita breads.
Heat oil in a medium-size saucepan over medium heat and stir in 1/3 of the bread seeds. Saute until crispy and leaven, about 4 to 5 minutes. Set aside.
Meanwhile, preheat oven broiler.
In a small bowl, whisk together 3 strips of mozzarella cheese, 1/3 of the sliced pita strips, 2 cups shredded wheat, eggs, 1 pinch garlic powder, 1 small tomato, everything. Transfer to a 3-quart baking dish.
Prepare pita bread sections according to the directions on the packages, but divide the pita bread pieces in half. Slice into 1x2-inch strips, bottom half being greased. Place about 2 more pita bread strips on one rectangle of baking sheet to hold the bread together. Brush is with water about here and spread about 10 inches. Set aside.
On another rectangular piece of baking sheet, spread 2 more strips of mozzarella and 3 sheets of Parmesan together with 1 tomato, 2 more pita strips, and add top two more bread strips. If there are any remaining bread strips, trim them and sprinkle on 1/2 cup water.
Bake, for about 20 minutes, until done. Cool in pan about 5 minutes before removing from oven.