DIRECTIONS
Preheat oven to 375 degrees. Slice tomatoes, lay out on paper towels, and generously sprinkle with salt to “dry” (should be done up to a few hours in advance). Stack the pie crusts on top of each other and use a rolling pin to roll out, sticking the crusts together to make it double layered. Place crust in a pie dish and layer the ingredients like a lasagna – tomatoes, jarlesburg, basil, tomatoes, jarlesburg, basil, etc. Spread the mayo across the top layer (easiest if layering ends with tomatoes on top). Cover the top with grated parmesan (can add any remaining basil too). Bake for 1 hour, or until golden and bubbly.
