1 lb. Mozzarella cheese, cut in 2" x 1/2" rectangles
2 eggs, beaten
1/4 c. flour
2/3 c. seasoned bread crumbs
1 tbsp. olive oil
1 clove garlic, crushed
28 oz. can crushed Italian tomatoes
Salt & pepper to taste
1 tsp. crushed oregano
1/2 tsp. sugar
1/4 tsp. crushed dried basil

In three separate bowls, put eggs, flour and seasoned dry bread crumbs. Dip cheese in egg, then flour, then egg, then crumbs. Place on wax paper. Refrigerate 1 hour. Fry cheese in olive oil, turning once. Drain and serve with sauce.

SAUCE: In 2 quart saucepan, heat 1 tablespoon olive oil, brown garlic and remove; add crushed tomatoes and seasonings. Simmer 45 minutes, uncovered.