- Heat oven to 350°F.
- Spray oil a 9-x-13 inch baking dish.
- Halve mushroom caps horizontally to make 6 thin rounds.
- Set aside.
- In a sauce pan, heat 1 tablespoon olive oil over medium-high heat, add red pepper flakes and smashed garlic.
- Saute for about a minute and reduce heat to low.
- Add tomatoes and basil and simmer about 15 minutes or until garlic is soft.
- Transfer to a food processor and puree until smooth, season with salt and pepper.
- In a shallow bowl, combine panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
- In a separate bowl, whisk eggs and 2 tablespoons cold water.
- In a third bowl, add flour.
- Dredge mushroom cap in flour, shake off excess then dip in egg mixture and coat with the panko mixture.
- Heat about 1/2 inch peanut oil in a large skillet over medium-high heat.
- Working in batches, fry mushroom caps until golden, about 2 minutes per side and drain excess oil on paper towel.
- Spread half of tomato sauce in the oiled baking dish, followed by a layer of fried mushrooms.
- Cover with remaining tomato sauce, sprinkle mozzarella cheese and sprinkle remaining parmesan.
- Bake for 20-25 minutes and top with remaining parsley.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including salt to taste or optional ingredients):
550 calories, 25 g fat, 7 g saturated fat, 145 mg cholesterol, 1600 mg sodium, 60 g carbohydrate, 4 g fiber, 5 g sugar, 22 g protein
