Grease a 13x9 inch rimmed baking tray.

Bring milk to a boil in a saucepan.

Reduce heat to low.

Gradually stir in semolina.

Cook, stirring continuously, for 6-8 minutes until the semolina is very thick and pulls away from the sides of the pan.

Remove from heat.

In a small bowl, combine eggs and 3 oz Parmesan cheese.

Quickly stir the egg mixture into the semolina until well combined.

Season to taste with salt and pepper.

Transfer the mixture to the prepared baking tray.

Let cool for 5 minutes.

Cover with plastic wrap and chill for 1 hour, or until firm.

Preheat oven to 400°F (200°C).

Grease a shallow baking dish.

Spread tomato and herb sauce over the base of the dish.

Cut the chilled semolina into discs.

Arrange the discs over the sauce.

Sprinkle with remaining Parmesan cheese and fresh rosemary leaves.

Bake for 15 minutes, or until the cheese has melted and the top is golden brown.