Extra-virgin olive oil
3 portobello mushroom caps
1/4 teaspoon red pepper flakes
3 cloves garlic, finely minced
1 28-ounce can diced tomatoes
4 basil leaves
Salt and pepper
2 cups panko breadcrumbs
1 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
4 large eggs
1 cup all-purpose flour
Vegetable oil, for frying
4 ounces fresh mozzarella, sliced (A tip for slicing: Freeze the mozzarella for thirty minutes for an easier slice.)
Lightly oil a 9-by-13-inch baking dish. Remove the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes (I always add more than the recipe calls for) 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. Move to a blender or food processor and pulse until smooth. Season with salt and pepper.
Combine the 1/2 cup parmesan, panko, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in second bowl. Put the flour in a third bowl.
Coat the mushrooms with flour, shaking off the excess. Dip in the eggs and last in the panko mixture, making sure to coat both sides. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, roughly 2 minutes per side. Drain on paper towels.
Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the extra1 tablespoon parsley.