Ingredients (Serves 6)
1 tablespoon extra-virgin olive oil, plus more for the dish
3 portobello mushroom caps
1/4 teaspoon red pepper flakes
3 cloves garlic, smashed
1 28 -ounce can diced tomatoes
4 fresh basil leaves
Kosher salt and freshly ground pepper
2 cups panko (Japanese breadcrumbs)
1 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
4 large eggs
1 cup all-purpose flour
Peanut oil, for frying
4 ounces buffalo mozzarella cheese, sliced
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish.
- Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute.
- Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes.
- Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
- Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess.
- Dip in the eggs and then in the panko mixture, pressing to coat both sides.
- Heat 1/2 inch peanut oil in a large skillet over medium-high heat.
- Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish.
- Add the fried mushrooms, then cover with the remaining tomato sauce.
- Top with the mozzarella and the remaining 1/2 cup parmesan.
- Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.