Instructions: For the mozarella:
1. Dip the cheese cubes in egg, roll in flour, and dip in egg again.

Then dip into bread crumbs. Place on waxed paper and chill 1 hour.

2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry chilled cubes in hot oil; drain on paper towels.

3. Serve immediately with Italian Tomato sauce.

For the Sauce:
1. Saute garlic in oil in a heavy skillet; stir in remaining ingredients. Bring to boil.

2. Reduce heat, simmer uncovered for 45 minutes or until mixture is thickened, stirring occasionally.

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