Serves: 4
Total Calories: 562

8 crustless--1/2 inch slices Italian breads (preferrably 1 day old)
1 pound thinly sliced mozzarella cheese (any melting cheese can be used)
1/4 cup flour
4 eggs
salt and pepper to taste

Cover 4 of the bread slices with mozzarella in such a way as not let the cheese extend beyond the edge of the bread. Make a sandwich by covering the mozzarella with the other 4 slices of bread. Place the flour on a flat plate. Take each sandwich, one at a time (hold them so that the edges can’t separate), then stick the edges of each sandwich in the flour so that all of the edges are completely covered with flour. Do the same thing with the sandwiches in some cold water, wetting only the very edges of the sandwiches. This will keep the mozzarella from running out from the edges of the bread during cooking. Arrange the sandwiches on a very large and fairly deep plate (a 13 x 9 cake pan works well). Beat the eggs and add salt and a little pepper. Pour egg mixture over the sandwiches on the plate. Let them soak in the egg for 5 minutes, then carefully turn them over and let them soak another 5 minutes. The sandwiches must soak up as much egg as possible. Fry the sandwiches in hot olive oil, but don’t deep-fry them. When the first side is a golden brown, carefully flip them over and fry the other side. Remove from the oil and transfer to absorbent paper towel. Serve immediately dusted with powdered sugar and garnished with some fresh fruit.

Nutritional Facts:

Serves: 4
Total Calories: 562
Calories from Fat: 317

More Recipes from the Cook'n Italian Cookbook:
Arancini
Artichoke Dip
Bruschetta with Basil
Calamaro Salad
French Toast-Italian style
Italian Fritters
Tomatoes, Mozzarella, and Basil
Tuna in Rolled Red Peppers
Vegetable Bread Puffs