Portobello Parmesan

Directions

1. 1
   Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish.
2. 2
   Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
3. 3
   Heat the olive oil in a saucepan over medium-high heat.
4. 4
   Add the red pepper flakes and garlic; cook 1 minute.
5. 5
   Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes.
6. 6
   Transfer to a food processor and puree until smooth.
7. 7
   Season with salt and pepper.
8. 8
   Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
9. 9
   Whisk the eggs and 2 tablespoons cold water in another bowl.
10. 10
    Put the flour in a third bowl.
11. 11
    Dredge the mushrooms in flour, shaking off the excess.
12. 12
    Dip in the eggs and then in the panko mixture, pressing to coat both sides.
13. 13
    Heat 1/2 inch peanut oil in a large skillet over medium-high heat.
14. 14
    Working in batches, fry the mushrooms until golden, about 2 minutes per side.
15. 15
    Drain on paper towels.
16. 16
    Spread a layer of the tomato sauce in the prepared baking dish.
17. 17
    Add the fried mushrooms, then cover with the remaining tomato sauce.
18. 18
    Top with the mozzarella and the remaining 1/2 cup parmesan.
19. 19
    Bake until browned, 20 to 25 minutes.
20. 20
    Sprinkle with the remaining 1 tablespoon parsley.
21. 21
    Photograph by Andrew McCaul