Unwrap the mozzarella sticks and arrange them on a parchment-lined tray. Freeze for at least 1 hour, although 2 hours is even safer for keeping the cheese from bursting during baking.

Prepare three shallow bowls. Put flour in the first, beat the eggs with water in the second, and combine the Italian-seasoned breadcrumbs, panko, Parmesan, Italian seasoning, garlic powder, and salt in the third.

Roll each frozen cheese stick in flour, dip it into the egg mixture, and coat it thoroughly with the breadcrumb mixture. For the strongest crust, repeat the egg and breadcrumb coating one more time.

Place the breaded sticks on a parchment-lined baking sheet and freeze them again for 20–30 minutes while the oven preheats to 425°F (220°C).

Lightly spray the breaded sticks with olive oil or cooking spray. Bake for 8–10 minutes, turning once if needed, until golden and the cheese is only beginning to soften.

Remove the mozzarella sticks before they split or leak. Let them stand for 2–3 minutes, then serve with 1 cup of warm marinara sauce.