MOZZARELLA-MUSHROOM BITES

Ingredients:
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1 pkg (16-oz) part-skim mozzarella cheese
2 eggs
Water
1 cup seasoned bread crumbs
1 lb mushrooms
Sauce:
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1 chopped small onion
2 tblsp vegetable oil
1 can (16-oz) whole tomatoes in thick puree
1/2 tsp dried thyme
1/4 tsp crushed red pepper
Vegetable oil for frying
Parsley for garnish
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:
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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.