Parmesan-crusted fried zucchini

Ingredients:

Zucchini

• 2 medium or large zucchini
• 1/2 cup finely grated Parmesan cheese, plus more for sprinkling
• 170 gr. mozzarella cheese, cut into 12 slices
• 2/3 tbsp. ricotta cheese
• 55g thinly sliced ​​prosciutto, torn into 12 pieces, plus extra for garnish (optional)
• 3/4 cup flour
• 2 eggs
• 1/3 cup milk
• 2 tbsp. breadcrumbs
• 1/4 cup chopped parsley
• 1 clove of garlic, grated
• Coarse salt and freshly ground pepper
• 1 tbsp. olive oil for deep frying

Sauce

• 1,350 gr. plum tomatoes cored, coarsely chopped
• 2 tbsp. extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/2 tsp crushed fennel seeds
• 1/4-1/2 tsp dried red pepper flakes
• Coarse salt
• 1/2 cup chopped basil

Preparation:

1. Prepare the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds, and red pepper flakes and cook, stirring, for 1 minute, until the garlic is lightly golden.
   
   Add the tomatoes and 1 teaspoon of salt and cook for about 5 minutes, stirring occasionally, until the tomatoes begin to brown lightly. Add half the basil and 1/2 cup of water and bring the mixture to a boil. Reduce the heat to low and simmer for 25 minutes, stirring occasionally and mashing the tomatoes with the back of a spoon. Add the remaining basil and season with salt.
2. Prepare the zucchini: Preheat the oven to 200 degrees Celsius. Cut off the ends of the zucchini and cut into two equal halves. Then cut lengthwise into 18 slices approximately 0.6 cm thick. Place flour in a flat bowl.
   
   In another bowl, whisk the eggs and milk. In a third bowl, combine the breadcrumbs, Parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Dredge the zucchini, one at a time, in the flour, shaking off any excess. Dip them in the egg mixture, letting any excess drip off, then roll them in the breadcrumbs, pressing gently to coat them tightly. Set aside.
3. Heat olive oil in a large, deep skillet over medium-high heat. Fry the zucchini in batches. Place them in a single layer and fry for 2-3 minutes on each side until golden brown. Pat dry with paper towels and season with salt.
4. Place 6 zucchini slices in a 20 x 30 cm baking dish, spacing them slightly apart. Top each slice with a few spoons of tomato sauce, a slice of mozzarella, and a piece of prosciutto.
   
   Continue layering in the same order (zucchini, sauce, mozzarella, prosciutto), top with the remaining zucchini. Brush with a little sauce, sprinkle with Parmesan, and top with a spoonful of ricotta.
   
   Bake for 15 minutes to heat through. Garnish the zucchini stacks with prosciutto. Serve with the remaining sauce.