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Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for the dish
  • 3 portobello mushroom caps
  • ΒΌ teaspoon red pepper flakes
  • 3 cloves garlic, smashed
  • 1 28-ounce can diced tomatoes
  • 4 fresh basil leaves
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper
  • 2 cups panko (Japanese breadcrumbs)
  • 1 cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs
  • 1 cup all-purpose flour
  • Peanut oil, for frying
  • 4 ounces buffalo mozzarella cheese, sliced
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