Preheat oven to 350. Get a 9×13 pan, spray with nonstick cooking spray and then coat with 1 cup parmesan cheese. Take 6 large eggs and blend with 6 oz cream cheese, softened. Pour mixture on top of parmesan cheese. Bake for 20 minutes. Take out ‘crust’ and let it cool for 10 minutes. Smear 8-10 oz part skim ricotta cheese on crust, then cover with mozzarella cheese. Place tomato slices and sprinkle with fresh basil leaves. Bake another 5-10 minutes until cheese melts.