Preparation / Directions:
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
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.