Egg, Bread and Tomato Casserole

Cut the bread slices into small cubes and toast them in a hot oven for 2-3 minutes. Wash the tomatoes and, without peeling them, cut them into round slices, removing the seeds. In a bowl, beat the whole eggs with the milk, a pinch of salt and a dash of pepper. In the oven, heat a non-stick pan brushed with 2 tablespoons butter, and set the tomato slices on the bottom. Cover them with the Emmentaler cheese, cut into thin slices. Scatter the bread cubes over them. Cover everything with the egg and milk mixture. Then bake in a preheated oven at 400°F for about 20 minutes. Remove from oven and serve the casserole garnished with a sprig of parsley.