Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  part-skim mozzarella cheese -- (16-ounces)
  2                     eggs
                        Water
  1                cup  seasoned bread crumbs
  1             pounds  mushrooms
                        Sauce:
  1                     chopped small onion
  2        tablespoons  vegetable oil
  1                can  whole tomatoes in thick puree -- (16-ounces)
     1/2      teaspoon  dried thyme
     1/4      teaspoon  crushed red pepper
                        Vegetable oil for frying
                        Parsley for garnish

Preparation:

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. Tomato Sauce: 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.

Nutritional Information:

925 Calories (kcal); 41g Total Fat; (39% calories from fat); 37g Protein; 106g Carbohydrate; 376mg Cholesterol; 3309mg Sodium