Mozzarella Marinara (tnt) Recipe

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Mozzarella Marinara (TNT)

Lynnda Cloutier


Notes: I've made this many times, with and without the anchovies. (Dad was
pure Italian as was mom and he absolutely loved anchovies. I never acquired
a taste for them.)

pinch tips: How to Grate Cheese for Easy Clean Up




12 oz. mozzarella cheese
2 eggs, beaten
1 1/2 cup dry bread crumbs
1 t. salt
2 tbsp. grated parmesan cheese
oil for frying
marinara sauce (see below)
6 strips anchovy fillets, rinsed (optional)


1/4 cup olive oil
1 clove garlic, minced
1/4 cup chopped onion
1 tbsp. minced parsley
1/2 t. basil
1/2 t. oregano
1/2 bay leaf
1 t. salt
1/4 t. sugar
1/8 t. pepper
2 cups peeled and chopped tomatoes or canned italian style tomatoes, sieved
1 tbnsp. tomato paste

Directions Step-By-Step

Cut mozzarella into 3 x 2 x 1/2" pieces. Dip each piece into eggs, then
flour, then into eggs again and finally into bread crumbs which have been
seasoned with salt and Parmesan cheese. Put coated cheese pieces in single
layer on plate and refrigerate for 30 minutes or longer. When ready to
serve, heat 1/2 " oil in skillet over high heat
Fry cheese until browned on
one side. Turn and brown other side. This may also be done, a few pieces at
a time in deep fryer at 375 for about 2 minutes. Drain cheese on paper
towels. Keep warm in 250 oven until all cheese has been fried.
. For each
serving, pour 2 T. of the Marinara Sauce on a small plate, put the cheese on
the sauce and top with additional sauce and 1 anchovy fillet, if using.
Serve at once. To prepare sauce, in a large skillet, heat oil over medium
heat and add the garlic, onion and parsley. Cook for 3 to 5 minutes. Add
remaining sauce ingredients and simmer uncovered for 30 minutes. Serves 6
Source: My Old Recipes

About this Recipe

Course/Dish: Cheese Appetizers