Ingredients
1 pound part-skim mozzarella cheese2 eggs, beaten2/3 cup all-purpose flour3/4 cup seasoned bread crumbs1 garlic clove, minced1 tablespoon plus 1/4 cup olive oil, divided1 can (28 ounces) Italian crushed tomatoes1 teaspoon dried oregano2 teaspoons sugar1/4 teaspoon dried basil1/8 teaspoon pepper
Preparation
Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour.
Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened.
In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.
