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1
Preheat oven to 400 degrees F.
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2
For the sauce: Heat olive oil in a large skillet over medium-high heat.
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3
Add the garlic, red pepper flakes and cook, stirring until the garlic is lightly golden, about 1 minutes.
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4
Add the tomatoes and 1 teaspoon of salt.
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5
Cook stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes.
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6
Add the white wine and cook over medium heat, uncovered for about 3 minutes.
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7
Reduce the heat and add basil and water.
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8
Smash the tomatoes with the back of a spoon and simmer for about 25 minutes.
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9
Stir in tomato sauce and season with salt.
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10
To prepare the zucchini: Trim the zucchini and halve crosswise, then slice length wise into 18 strips, about 1.4 inches thick.
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11
Put the flour in a shallow dish.
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12
Whisk the eggs and milk in another dish.
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13
In a third dish, combine the panko, Parmesan, garlic, 1/2 teaspoon of salt, and pepper to taste.
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14
Working in batches, dredge the zucchini in the flour and shake off the excess.
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15
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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16
Set aside.
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17
Heat olive oil in a large, deep skillet over medium-high heat.
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18
Working in batches, add the zucchini in a single layer and fry until golden brown, 2-3 minutes per side.
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19
Drain on paper towels; season with salt.
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20
To assemble: Lay 8 pieces of fried zucchini a few inches apart in a 9x13 in baking dish.
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21
Top each with a few tablespoons of the tomato sauce, then shredded mozzarella.
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22
Repeat the layering (zucchini, sauce, mozzarella.
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23
Finish by sprinkling Parmesan, fresh basil, and dried Italian seasoning over the top.
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24
Bake until heated trough, about 15 minutes.
