Portobello Parmesan

3 to 4 tablespoons oil

5 large portobello mushrooms

1 large egg, beaten

1/2 cup flour

1-1/2 cup marinara sauce

3/4 cup freshly grated Parmesan

1/2 cup diced mozzarella cheese

Heat oven to 375° F. Lightly brush 8-inch square baking dish with some oil. Cut mushrooms in half.

Heat 2 Tbsp oil in frying pan.

Dip mushrooms in egg, then in flour, shaking off excess. Fry mushrooms to brown, adding more oil if needed while frying. Drain on paper towels.

Place a layer of mushrooms in oiled baking dish; top with 1/4 cup marinara sauce, half the Parmesan and half the mozzarella. Cover with another 1/4 cup marinara. Add another layer of mushrooms and remaining cheeses. Top with marinara.