1 Italian loaf
6 eggs
1 fresh mozzarella from Mike's Deli
bread crumbs
olive oil
1 cooking brush


Slice mozzarella into ΒΌ inch pieces.
Cut Italian loaf bread in half lengthwise.
Break eggs into mixing bowl and whisk rapidly until blended.
Dip brush into egg mixture and lightly brush a thin layer of egg onto 1 side of the mozzarella and lay egg side down onto bottom piece of bread.
Repeat with egg and cheese.
Once bread is full brush a thin layer of egg on the top side of the cheese.
Put top piece of bread on.
Allow to set in fridge for 20 minutes, or in the freezer for 10.
Take out and cut into squares or rectangles if you wish.
Heat oil in a large sauce pan.
Take the bread and dip it into the egg and then into the bread.
Repeat this process 3 times.
Then put them back into the refrigerator to set for 10 minutes.
Once the oil has heated gently place a few of the mozzarella in carozza into the oil and cook until they turn a light golden brown.
Line a plate with paper towels and transfer from the oil to the paper towels once cooked.
Makes 15-20 pieces depending on how large you cut the pieces.