Ingredients

Roasted Red Pepper Tomato Sauce
3 tablespoons olive oil
1 large yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
teaspoon red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
Salt and freshly ground black pepper
3 tablespoons Chopped flat leaf parsley
3 tablespoons Chopped fresh basil
1 tablespoon Chopped fresh oregano
Honey

1. Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red chile flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
2. Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25-30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer, season with honey, if needed.

Eggplant
**5 cups fresh dried breadcrumbs (made from dried day-old bread)
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh flat leave parsley
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh thyme
6 large eggs, beaten
Olive oil, as needed
Vegetable oil for frying
All-purpose flour for dredging
2-3 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
Butter, for greasing the dish
12 ounces grated mozzarella (not fresh)
12 ounces grated fontina
3/4 cup grated Pecorino Romano
Fresh basil leaves, torn
1/2 pound fresh mozzarella, thinly sliced

** To dry out the breadcrumbs: Preheat oven to 300 degrees. Evenly spread the breadcrumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the breadcrumbs sit in the oven for 30 minutes or until just dry.

1. Preheat the oven to 400 degree F. Lightly butter the bottom and sides of a 15 x 10- x 2-inch-baking dish and set aside.
2. Put the breadcrumbs in a large shallow bowl, add the herbs, 1 teaspoons of the salt and teaspoon of the pepper and mix until combined.
3. Place 2 cups of the flour in a medium shallow bowl or large plate and season with 1 teaspoon of salt and teaspoon of the pepper. In another medium shallow bowl, whisk the egg and 2 tablespoons of water together.
4. Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
5. Heat -inch of oil in 2 large straight-sided saut pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet . Repeat with the remaining eggplant.
6. Lightly brush a 15 x 10- x 2-inch-baking dish with butter. Cover the bottom of the baking dish with some of the tomato sauce and arrange a third of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Description

Roasted Red Pepper Tomato Sauce 3 Tablespoons Olive Oil 1 Large Yellow Onion, Coarsely Chopped 3 Cloves Garlic, Coarsely Chopped ? Teaspoon Red Pepper Flakes 3 Roasted Red Peppers, Peeled, Seeded And Chopped 2 (28-ounce) Cans Plum Tomatoes And Th

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