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