Preheat oven to 350 F
Sauté onion, pepper, and garlic in 1 tablespoon olive oil until tender. Add tomatoes, tomato paste, salt, sugar and basil. Bring to boil; reduce heat and simmer gently 15 to 20 minutes. Combine 1 cup parmesan cheese with seasoned bread crumbs. Melt butter with remaining olive oil in large skillet. Dip puffball slices in beaten egg and milk. Dredge in bread crumb mixture, covering all sides. Fry in butter and oil mixture over medium heat until golden on both sides.
Drain on paper towels. Place browned puffball slices in single layer in oiled baking dish. Cover with remaining parmesan cheese. Bake at 350 F until cheese is melted and all is well heated.
(Serves 4 to 6)
This is why I love mycology. Puffballs are plentiful where I live, and mushroom hunting is even more exciting when you know you’re making a meal out of it. I <3 Mushrooms.