| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 ball fresh mozzarella
- 4 slices white bread, crusts trimmed
- 2 large eggs, beaten, or more as needed
- 1 1/2 teaspoons minced garlic
- 1 heaping teaspoon minced fresh flat-leaf parsley
- Salt and pepper
- Plain bread crumbs, as needed
- Olive oil, for frying
- Quick Marinara Sauce, recipe follows
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 (28-ounce) can crushed tomatoes
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
- In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
- In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. 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.
- Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
- Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
- Remove the sauce from the heat and stir in the basil and parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 684 |
| Total Fat | 57 g |
| Saturated Fat | 11 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 16 g |
| Cholesterol | 115 mg |
| Sodium | 774 mg |
Reviews
It in not mozzarella en carrozza. It is mozzarella in carrozza. I hate when people get this wrong
Really great! Basically mozzarella sticks but on steroids.
Made this for a dinner party with a friend of mine. We used a strong homegrown garlic and substituted Italian bread for the white bread. Bought of a loaf of a nice Italian bread and sliced it just a bit thinner than white bread typically is. We doubled the recipe and thought we’d have too much but everyone loved it! I crave this and haven’t found a restaurant that makes it as well as it turns out when I use this recipe.
This came out delicious, I used whole wheat bread to make it a little healthier and panko (japanese breadcrumbs) for a thicker crust…
This is really good.
My kids *loved* these. They reminded us of the fried ravioli that they crave at our local Italian restaurant. I’ll need to double or triple the batch next time — two sandwiches was definitely not enough!
Not only did my children eat them but they loved them also. Plus it was a hit with the in laws!!!!!!!!
This was delicious…loved the sauce.
This was quick and the fresh mozzarella tastes great. I used panko bread crumbs instead of what the recipe called for and liked the extra crunch it gave it.
I made this for my husband and I for lunch and we enjoyed it. Toasted cheese sandwiches with a twist.