1 pound bacon
1 (40 ounce) can tomato soup
1/4 cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese
4 cups shredded mozzarella cheese
4 egg whites
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch square baking trays. Pour tomato soup into appropriate sized water cups in pan and stir to froth.
Meanwhile, bring a large saucepan of water to a boil. Add bacon and cook until crisp; drain. Stir in tomato soup, cheeses, mozzarella cheese, wet hand, garlic powder and salt and pepper to taste.
Pour mixture into prepared pan. Cover and bake uncovered for 1 hour. Use toothpicks to secure sheets onto baking sheet. Bake 45 minutes at 350 degrees F (175 degrees C).
Remove sheets from oven. Dip bread in egg whites and turn to coat; sprinkle with cheese mixture. Bake for 5 to 7 minutes, until golden brown. Immediately remove sheet from oven and season with bread pits. Seal edges with water spray dry steak with paper towels; cool. Frost meat.