Portobello Parmesan

Ingredients

• 28 ounce canned tomatoes diced canned
• 4 large eggs 
• 1 cup flour all-purpose
• 4  basil leaves fresh
• 2 tablespoons parsley fresh chopped
• 3 cloves garlic smashed
• 6 servings kosher salt and pepper freshly ground
• 4 ounces buffalo mozzarella cheese sliced
• 1 tablespoon olive oil extra-virgin plus more for the dish
• 2 cups panko bread crumbs (Japanese breadcrumbs)
• 1 cup parmesan cheese grated
• 6 servings vegetable oil; peanut oil preferred for frying
• 3  portobello mushroom caps 
• 0.3 teaspoon pepper flakes red

Equipment

• food processor
• bowl
• frying pan
• paper towels
• sauce pan
• oven
• whisk
• baking pan

Directions

1. 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.
2. Heat the olive oil in a saucepan over medium-high heat.
3. 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.
4. Transfer to a food processor and puree until smooth. Season with salt and pepper.
5. Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
6. Whisk the eggs and 2 tablespoons cold water in another bowl.
7. 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.
8. 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.
9. Drain on paper towels.
10. Spread a layer of the tomato sauce in the prepared baking dish.
11. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan.
12. Bake until browned, 20 to 25 minutes.
13. Sprinkle with the remaining 1 tablespoon parsley.
14. Photograph by Andrew McCaul