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MOZZARELLA MARINARA




Source of Recipe


HARRY CARAY’S RESTAURANT


List of Ingredients




8 EGGS
2 lbs. MOZZARELLA CHEESE, SLICED ¼ INCH THICK
1 cup FLOUR
2 cup BREADCRUMBS
2 cup PEANUT OR CANOLA OIL
1 ½ cup MARINARA SAUCE (recipe follows)


Recipe



Whisk the eggs in a medium bowl. Cut the mozzarella into 1 x 2-inch pieces and dredge them first in the flour, then in the egg, and then in the breadcrumbs. Refrigerate for 10 to 15 minutes. Take the breaded mozzarella slices and dip them into the egg again and then into the breadcrumbs again. Heat the oil in a large sauté pan over medium-high heat. Fry the mozzarella slices in the hot oil, turning once, until golden brown, 1 to 2 minutes per side. Serve with marinara sauce for dipping. Makes 6 to 8 servings.

HARRY CARAY’S RESTAURANT MARINARA SAUCE
2 tbsp. CHOPPED GARLIC
¼ cup OLIVE OIL
6 cup CANNED PLUM TOMATOES
½ cup TOMATO PUREE
2 tbsp. FINELY CHOPPED FRESH BASIL
1 tsp. GRANULATED GARLIC
1 tsp. SUGAR
To taste SALT AND PEPPER

In a heavy-bottomed, medium-size stockpot over medium heat, sauté the chopped garlic in the olive oil until brown. Add the tomatoes, tomato puree, basil garlic, and sugar. Simmer for 1 hour. Add salt and pepper to taste. This can be frozen for future use. Makes 6 cups.