-
1
Special equipment: a deep fryer or a Dutch oven
-
2
For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes.
-
3
Stir in the honey and season with salt and pepper.
-
4
Transfer to a small bowl and let cool to room temperature.
-
5
For the roasted red pepper tomato sauce: Heat the oil in a large Dutch oven over medium-high heat.
-
6
Add the onion and cook until soft.
-
7
Add the garlic and red chile flakes and cook for 1 minute.
-
8
Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes.
-
9
Coarsely mash the tomatoes with a potato masher.
-
10
Add the pureed piquillo peppers and cook over high heat, stirring occasionally.
-
11
Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more.
-
12
Taste for seasoning and stir in the parsley.
-
13
Reserve the remaining basil for serving.
-
14
For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch baking dish and set aside.
-
15
Heat the oil in a large Dutch oven or deep fryer to 365 degrees F.
-
16
Combine the fontina and shredded mozzarella in a bowl and set aside.
-
17
Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper.
-
18
Place the flour in a medium shallow baking dish or large plate and season with salt and pepper.
-
19
Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper.
-
20
Season each eggplant slice on both sides with salt and pepper.
-
21
Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture.
-
22
Shake off any excess breading and transfer the eggplant to a baking sheet.
-
23
Repeat with the remaining eggplant slices.
-
24
Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side.
-
25
Remove to a baking sheet lined with paper towels and season with salt.
-
26
Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil.
-
27
Season with salt and pepper.
-
28
Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks.
-
29
Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella.
-
30
Bake until the cheese melts, 8 to 10 minutes.
-
31
Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds.
-
32
Top with the remaining chopped fresh basil and drizzle with the balsamic glaze.
