Eggplant Parmesan - Chefwiz.com

Ingredients

• 3 tablespoons of olive oil
• 1 large yellow onion (, roughly chopped)
• 3 cloves of garlic (, roughly chopped)
• 1/2 teaspoon of red pepper flakes
• 3 roasted red peppers (, peeled, seeded, and chopped)
• 2 (28-ounce) cans of plum tomatoes and their juices (, crushed by hand)
• 1 (28-ounce) can of crushed tomatoes
• 3 tablespoons of freshly chopped flat-leaf parsley
• 3 tablespoons of freshly chopped basil leaves
• 1 tablespoon of freshly chopped oregano leaves
• Salt and freshly ground black pepper
• Honey (, to taste)
• 5 cups of fresh breadcrumbs made from dried day-old bread
• Butter (, for greasing the dish)
• 3 tablespoons of finely chopped fresh flat-leaf parsley
• 1 tablespoon of finely chopped fresh oregano leaves
• 1 tablespoon of finely chopped fresh thyme leaves
• 6 large eggs (, beaten)
• 2 tablespoons of water
• 2 to 3 medium eggplants (about 2 1/4-pounds) (, cut into 1/2-inch-thick round slices (approximately 18 slices needed))
• All-purpose flour (, for dredging)
• Vegetable oil (, for frying)
• 12 ounces of grated mozzarella (not fresh) (, plus 1/2 pound of fresh mozzarella, thinly sliced)