Eggplant Parmesan

Ingredients

Tomato Sauce:

3 tablespoons olive oil

1 large yellow onion, coarsely chopped

4 cloves garlic, coarsely chopped

1 tablespoon cayenne pepper

2 roasted red peppers, peeled, seeded and chopped

3 (28-ounce) can crushed tomatoes

3 tablespoons freshly chopped parsley

3 tablespoons freshly chopped basil leaves

1 tablespoon dry oregano

Salt and freshly ground black pepper

1 tablespoon Honey

Eggplant:

5 cups breadcrumbs

Butter, for greasing the dish

3 tablespoons chopped parsley

1 tablespoon dry oregano

1 tablespoon dry thyme

Salt and freshly ground black pepper

5 large eggs, beaten

1 big eggplants cut into 1/2-inch-thick round slices (need about 10 slices)

All-purpose flour, for dredging

Vegetable oil, for frying

Tomato Sauce

1/2 pound fresh mozzarella, thinly sliced

12 ounces grated fontina

3/4 cup grated Parmesan chesse

Fresh basil leaves, torn