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1
Make the sauce: Heat the olive oil in a large skillet over medium-high heat.
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2
Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute.
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3
Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes.
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4
Add half of the basil and 1/2 cup water and bring to a boil.
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5
Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes.
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6
Stir in the remaining basil and season with salt.
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7
Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick.
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8
Put the flour in a shallow dish.
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9
Whisk the eggs and milk in another dish.
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10
In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste.
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11
Working in batches, dredge the zucchini in the flour and shake off the excess.
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12
Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick.
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13
Set aside.
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14
Heat the olive oil in a large, deep skillet over medium-high heat.
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15
Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side.
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16
Drain on paper towels; season with salt.
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17
Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish.
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18
Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto.
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19
Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini.
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20
Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta.
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21
Bake until heated through, about 15 minutes.
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22
Top the stacks with more prosciutto.
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23
Serve with the remaining sauce.
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24
Photograph by Con Poulos
