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1
To make the sauce, heat the oil in a large Dutch oven over medium heat.
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2
Add the onion and cook until soft, 5 minutes.
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3
Add the garlic and red pepper flakes, and cook for 1 minute.
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4
Add the roasted red peppers and cook for 1 minute.
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5
Add the tomatoes, bring to a boil, and cook, stirring occasionally, until thickened, 25 to 30 minutes.
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6
Transfer the mixture to a food processor and process until smooth.
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7
Return the mixture to the pot, add the parsley, basil, and oregano, and season with salt and pepper.
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8
Cook for 10 minutes.
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9
Season with honey, if needed, and set aside.
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10
To cook the eggplant, preheat the oven to 350F.
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11
Spread the bread crumbs evenly on a large baking sheet and bake, stirring once, until dry, about 10 minutes.
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12
Remove from the oven.
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13
Raise the oven temperature to 400F.
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14
Grease the bottom and sides of a 10x15-inch baking dish with the butter.
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15
Combine the flour with 1 teaspoon salt and 1/4 teaspoon pepper in a medium shallow bowl or on a large plate.
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16
In another medium shallow bowl, whisk the eggs with 2 tablespoons water.
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17
In a large shallow bowl, mix the bread crumbs with the parsley, oregano, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
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18
Season each eggplant slice on both sides with salt and pepper.
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19
Dredge each slice in the flour, tapping off any excess; then dip it in the egg; and finally dredge it in the bread crumb mixture.
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20
Shake off any excess breading and transfer the eggplant to a baking sheet.
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21
Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat until the oil begins to shimmer.
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22
Working in batches, fry the eggplant slices, turning once, until golden brown on both sides, about 3 minutes.
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23
Using tongs, transfer the eggplant to a paper-towel-lined baking sheet.
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24
Cover the bottom of the prepared baking dish with some of the tomato sauce, and arrange a third of the eggplant slices over the sauce.
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25
Cover the eggplant with some of the sauce, grated mozzarella, fontina, Pecorino, and basil.
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26
Repeat to make two more layers, ending with the sauce.
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27
Top with the fresh mozzarella and remaining Pecorino, and bake until hot and just beginning to brown, about 30 minutes.
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28
Let rest for 10 minutes before serving.
