Instructions: For the Fresh Tomato Sauce: Heat oil in nonstick skillet. Add onion and saute over high heat until transparent, 3 minutes. Add tomatoes, reduce heat to medium-low, add sugar, and saute until tomatoes are very soft, stirring occasionally, 10 minutes. Add parsley and salt and pepper to taste. Cool. Transfer to a bowl, cover with plastic wrap, and set aside.

For the Fried Cheese: Melt mozzarella in double boiler set over, but not touching, simmering water. Pour it into large mixing bowl of an electric mixer and beat in 2 eggs. Add 1/4 cup bread crumbs, oregano, half the garlic, and salt and mix well.

Press cheese mixture into 8-inch square glass dish. Cover and chill until firm, at least 1 hour.

Lightly beat remaining 4 eggs in bowl. Blend in vermouth. Set aside.

In a processor or blender, process remaining bread crumbs, Parmesan cheese, parsley, basil and remaining garlic. Set aside.

Cut cheese mixture into 1 1/2-inch squares (about 15 pieces). Dip each into flour, then egg mixture, and finally into bread crumb mixture to coat evenly. Place on paper towels and refrigerate 30 minutes.

Heat 3 inches of oil to 375 degrees in heavy skillet or deep fryer. Fry cheese pieces, a few at a time, until evenly golden brown on both sides, 1 minute. Drain on paper towels. Serve at once with Fresh Tomato Sauce.

This recipe yields 6 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.