Rigatoni Pasta Over Eggplant Parmesan Recipe

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1/2 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
• 1 (28-ounce) can crushed tomatoes
• 3 tablespoons freshly chopped flat-leaf parsley
• 3 tablespoons freshly chopped basil leaves
• 1 tablespoon freshly chopped oregano leaves
• Sea salt and cayenne pepper
• Honey, to taste
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 2 tablespoons water
• 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick slices lengthwise
• All Purpose Flour , for dredging
• Vegetable oil, for frying
• 12 ounces soy mozzarella
• Fresh basil leaves, to