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.

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Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.

 Quick Marinara Sauce:
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

 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.

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Remove the sauce from the heat and stir in the basil and parsley.

Yield: about 3 cups http://www.cake-recipe.org

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