Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Mozzarella cheese, cut into |
| \N \N | 1 inch cubes |
| 3 \N | Eggs, well beaten |
| ½ cup | Flour |
| 2 cloves | Garlic, minced |
| 1 tablespoon | Olive oil |
| 1 can | 28 oz italian plum tomatoes, chopped and undrained |
| ¾ cup | Italian season bread crumbs |
| \N \N | Vegetable oil |
| \N \N | Italian tomato sauce |
| 1 large | Pinch of sugar |
| 1 pinch | Salt |
| 1½ teaspoon | Italian seasoning |
| 1 dash | Pepper |
ITALIAN TOMATO SAUCE
For the mozarella:
1. Dip the cheese cubes in egg, roll in flour, and dip in egg again.
Then dip into bread crumbs. Place on waxed paper and chill 1 hour.
2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry chilled cubes in hot oil; drain on paper towels.
3. Serve immediately with Italian Tomato sauce.
For the Sauce:
1. Saute garlic in oil in a heavy skillet; stir in remaining ingredients. Bring to boil.
2. Reduce heat, simmer uncovered for 45 minutes or until mixture is thickened, stirring occasionally.
Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120