Spinach Rockefeller

2 (10-ounce) packages frozen spinach
3/4 cup herb-seasoned stuffing mix
1/2 cup butter
2 small onions, finely chopped
1/2 cup fresh grated Parmesan cheese, divided
2 eggs, beaten
1 teaspoon garlic powder
1/8 teaspoon dried thyme
Tabasco sauce to taste
6 firm (1/2-inch-thick) beefsteak tomato slices
1/4 teaspoon black pepper
Salt to taste

Preheat oven to 375 degrees F. Cook the spinach using package direction; drain. In a large saucepan over low heat, combine the spinach, stuffing mix, butter, onions, 1/4 cup Parmesan cheese, eggs, garlic powder, thyme, and Tabasco sauce. Cook for approximately 25 minutes, stirring frequently. Remove from heat and cover to keep warm.

Sprinkle both sides of the tomato slices with pepper and salt. Arrange in a single layer in a large baking dish. Bake 10 minutes; remove from oven. Transfer tomato slices to individual serving plates. Using an ice cream scoop, mound some of the spinach mixture on top of each tomato slice. Sprinkle additional Parmesan cheese over the top. Serve immediately.

Makes 6 servings.