-
1
Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread.
-
2
Reserve the remaining mozzarella for another use.
-
3
Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
-
4
In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper.
-
5
Put the bread crumbs on a plate.
-
6
In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch.
-
7
When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
-
8
Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
-
9
1 tablespoon olive oil
-
10
1 clove garlic, minced
-
11
1 (28-ounce) can crushed tomatoes
-
12
Pinch sugar
-
13
Kosher salt and freshly ground black pepper
-
14
1 tablespoon chopped fresh basil leaves
-
15
1 tablespoon chopped fresh flat-leaf parsley
-
16
Heat the oil in a saucepan over medium-high heat.
-
17
Add the garlic and cook, stirring, until fragrant.
-
18
Add the tomatoes and sugar and season with salt and pepper, to taste.
-
19
Bring to a boil, lower the heat, and simmer for 30 minutes.
-
20
Remove the sauce from the heat and stir in the basil and parsley.
