Baked Portobello Parmesan

8 medium portobello mushrooms

1 cup bread crumbs

1 cup grated parmesan, divided

Salt and pepper

½ cup flour

3 eggs, beaten

2 cups (8 ounces) shredded mozzarella

Tomato sauce

2 tablespoons olive oil

4 cloves garlic, minced

1 can (28 ounces) tomato sauce

1 can (14 ounces) diced tomatoes

Dried oregano

Salt and pepper

Fresh basil

Heat oven to 400 degrees. Brush a sheet pan with vegetable oil.Clean and rinse the portobellos, removing any stems.In a shallow bowl or plate, combine bread crumbs, frac12; cup parmesan, and a pinch of pepper and salt. Put flour in a second shallow bowl; beaten eggs in a third.Coat each mushroom lightly in flour, then in beaten eggs, then in the breadcrumb mixture. Transfer mushrooms in a single layer to sheet pan and bake 30 minutes, flipping halfway through. Cooking time may vary based on size of the mushrooms, so keep an eye on them so they do not burn or overcook.For the tomato sauce: Add olive oil and garlic to a medium sauce pan over medium heat and cook until fragrant. Add tomato sauce, diced tomatoes and oregano, and heat 10-15 minutes until thickened and combined. Season with salt and pepper. To assemble: Spread one-third of the sauce on the bottom of an 8-by-8-inch or 9-by-9-inch baking dish; layer four of the mushrooms and cover with more sauce and half the mozzarella. Add a second layer of mushrooms and cover with remaining sauce, mozzarella and parmesan cheese. Return to oven and bake until cheese is bubbly and just a little browned. Let cool and top with fresh basil.Serves four.