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Special equipment: a deep fryer and an immersion blender
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For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
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Heat the olive oil in a large heavy-bottomed saucepan over medium heat.
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Add the eggplant and fry until tender, 3 to 4 minutes.
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Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes.
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Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes.
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Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes.
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Taste and adjust seasonings as needed.
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Using an immersion blender, puree the sauce until smooth and finish with the butter.
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For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
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For the eggplant: Combine the flour, salt and pepper in a shallow baking dish.
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Whisk the eggs with 1/2 cup of water in a second shallow baking dish.
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Dredge each eggplant slice in the seasoned flour.
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Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs.
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Repeat this process until all the eggplant slices are finished and fully coated.
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Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side.
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Remove from the oil and pat dry.
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Line a 9- by 5-inch baking dish with 1 cup of the marinara.
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Arrange a layer of fried eggplant slices on top of the marinara.
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Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan.
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Repeat this process 2 more times.
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Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
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Use parchment paper to gently press the eggplant down into the baking dish for a snug fit.
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Cover with foil and bake for 30 minutes.
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Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan.
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Bake until the cheese is golden brown, about 5 minutes.
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Let cool slightly before serving.
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For the marinated peppers: Turn on the broiler.
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Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil.
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Transfer to a roasting pan and broil until all sides are charred.
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Set aside at room temperature until cool enough to touch, about 5 minutes.
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Peel the peppers, remove the seeds and cut the flesh into large strips.
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Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan.
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Cook over medium high heat until lightly browned, 3 to 5 minutes.
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Add the red wine vinegar, brown sugar and salt and pepper to taste.
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Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes.
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Remove from the heat.
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Add the roasted peppers to the saucepan and let them sit for 5 minutes.
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Remove the peppers and set aside.
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To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
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Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
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Toss the marinated peppers with the arugula and chives in a large bowl.
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Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano.
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Serve with the eggplant Parmesan.
