Cut the mozzarella into 18 sticks.

In a small mixing bowl, stir together the breadcrumbs, salt, onion powder, and garlic powder.

If you plan to bake the mozzarella sticks, you'll brown the breadcrumb mixture first. In a medium frying pan, heat the olive oil over medium heat. Add the breadcrumb mixture and cook, stirring almost constantly, until crumbs are almost as browned as you would like them. (They'll brown a little bit more in the oven, but not as much as you might expect.) If you'll be frying, skip this step.

Place breadcrumb mixture into a wide, shallow bowl.

Place the flour into another wide, shallow bowl.

Into a third bowl, crack the eggs and beat well.

One at a time, dip each piece of mozzarella into the flour. Coat all surfaces and lightly shake off any extra, loose flour.

Dip the flour-covered mozzarella into the egg and coat all surfaces, letting any excess drip off.

Roll the egg-covered mozzarella into the breadcrumbs, coating all surfaces. Set on a parchment-lined baking sheet.

Repeat until all sticks are covered.

Then create a second layer of breading on each piece of mozzarella by dipping it into the egg and then into the breadcrumbs. (You won’t use flour for the second coating.)

When all sticks are double-breaded and back on the lined baking sheet, place the whole thing into the freezer and freeze until solid. You can proceed as soon as they’re frozen, or freeze them for up to three months before baking.

To bake: Preheat oven to 425°F with a rack in the center. Transfer the prepared baking sheet directly from the freezer to the oven. Bake until mozzarella is just melted, 11 to 12 minutes. 

To fry: In a deep, medium-sized Dutch oven or other heavy pot, heat at least one inch of oil to 350°F. Add mozzarella sticks a few at a time and fry until golden-brown and gooey but not precariously so, about 90 seconds. Drain on paper towels.

Cool slightly before transferring to a serving plate, with marinara sauce for dipping.