2 medium cucumbers
2 eggs, beaten
1 cup bread crumbs
Salt and pepper
2 tbsp. butter
3 tbsp. oil
2 tsp. parmesan cheese (optional)
Peel the cucumbers. Cut each cucumber in half, then cut each half lengthwise in quarters or sixths, depending on the diameter of the cucumber. Dry each piece of cucumber with a paper towel. Season the breadcrumbs with salt and pepper. Add Parmesan cheese if desired. Dip each piece in the beaten egg, then in the seasoned breadcrumbs. Heat the oil and butter in a large frying pan. Fry cucumber sticks over medium-low to medium heat until brown on all sides and cucumber is just beginning to soften. Serve hot.
Heat the oil in a 4-quart pot. Add the onion and garlic and sauté over medium heat until soft. Add the tomatoes, oregano, basil, salt, and sugar. Cover and simmer for 15 minutes. Remove the cover, raise the heat slightly, and cook, uncovered, stirring occasionally, until thick 30 to 45 minutes. Correct the seasoning.