Mozzarella Mushroom Bites

16 oz mozzarella cheese
2 eggs
Water
1 cup bread crumbs
1 lb mushrooms

Sauce:
1 small onion, chopped
2 tblsp vegetable oil
1 tin 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.

Beat eggs with 2 tablespoons of water in a bowl.

Place bread crumbs on wax paper. Dip the mozzarella sticks into the 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:
Saute onion in oil for about 5 minutes until soft. Add the remaining sauce ingredients, and bring to the boil. Reduce heat and simmer for 10 minutes, stirring to break up tomatoes; keep warm.

Heat deep fat fryer to 370 degrees. In batches, fry mozzarella sticks 1-2 minutes until golden brown. Remove to paper towels.

Repeat procedure with mushrooms. To
serve, arrange mozzarella and mushrooms on platter; garnish with parsley.

Serve with tomato sauce.