16-oz part-skim mozzarella cheese
1 cup seasoned bread crumbs
1 lb mushrooms
1 chopped small onion
2 tablespoon vegetable oil
16-oz can whole tomatoes in thick puree
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
Cut mozzarella into 1/2 inch thick slices, cut each slice into 1/2
inch strips. In small bowl or pie plate, beat eggs with 2 tablespoon
water. Place bread crumbs on wax paper. Dip mozzarella sticks into
egg mixture, then coat with bread crumbs. Place on baking sheet,
freeze about 30 minutes to set coating. Meanwhile, dip mushrooms
in egg mixture, then coat with bread crumbs, set aside.
In small saucepan, saute onion in oil 5 minutes until soft. Add
remaining sauce ingredients, bring to a boil. Reduce heat and simmer
10 minutes, stirring to break up tomatoes, keep warm. In 4 quart
saucepan, suing deep-fry thermometer, heat 2 inch oil to 370 degrees.
In batches, fry mozzarella sticks 1-2 minutes until golden brown.
With slotted spoon, remove to paper towels. Repeat procedure with
mushrooms. To serve, arrange mozzarella and mushrooms on platter,
garnish with parsley. Serve with tomato sauce.