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1
Heat the oil in a large Dutch oven over medium-high heat.
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2
Add the onion and cook until soft.
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3
Add the garlic and red pepper flakes and cook for 1 minute.
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4
Add the 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, about 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 back to the pot, add the parsley, basil and oregano and season with salt and pepper.
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8
Cook for 10 minutes longer and season with honey, if needed.
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9
To dry out the bread crumbs:
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10
Preheat the oven to 300 degree F.
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11
Evenly spread the breadcrumbs on a large baking sheet and place in the oven.
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12
Bake for 5 minutes, turn the oven off and let the breadcrumbs sit in the oven for 30 minutes or until just dry.
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13
Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.
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14
Place the breadcrumbs into a large shallow bowl.
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15
Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper.
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16
In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
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17
Season each eggplant slice on both sides with salt and pepper.
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18
Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the breadcrumb mixture.
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19
Shake off any excess breading and transfer the eggplant to a baking sheet.
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20
Repeat with the remaining eggplant.
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21
Heat 1/2-inch of oil in 2 large straight-sided saute 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.
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22
Using tongs, transfer to a paper towel-lined baking sheet.
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23
Repeat with the remaining eggplant.
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24
Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce.
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25
Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil.
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26
Repeat to make 3 layers ending with the sauce.
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27
Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes.
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28
Let rest 10 minutes before serving.
