1 cup green tomatoes sliced 1/8 inch thick
For breadcrumb topping:  Mix together ½ cup panko, ¼ tsp. salt, 1 T. olive oil, and pepper.
For mornay:
1 ½ T butter
1 large shallot minced
2 tsp. flour
¾ cup heavy cream
1 tsp salt
¼ cup parmesan cheese
1/8 tsp. nutmeg

To make mornay, put butter and shallots in small saucepan and sauté over medium heat until the shallots are very fragrant.  Add the flour and stir for about one minute.  Whisk in the cream, then add the cheese, salt and nutmeg.  Continue whisking until the mornay thickens, then take it off the heat.

Dip the slices of green tomato into the mornay and arrange in a small oven-safe casserole dish.  Spread any remaining sauce on top of the green tomatoes.  Sprinkle the breadcrumb topping evenly on top and place dish in the oven.  Bake for 10 to 15 minutes or until the sauce is bubbling and the breadcrumbs are golden.