Eggplant Parmesana

2 C fresh breadcrumbs (instructions follow)
2 T fresh flat-leaf parsley, finely chopped
1 T fresh oregano, finely chopped
2 t fresh thyme
Salt and pepper
2 large eggs
1 large eggplant, cut into 1/2-inch-thick round slices
1/4 C flour
olive oil
4 C Roasted Red Pepper  and Tomato Sauce (recipe follows)
1/4 C grated mozzarella
1/4 C grated fontina
1/4 C grated parmesan (fresh)
8 -10 large basil leaves, cut

Lightly butter a 9 x 13 baking dish and set aside

Mix the spices, 1/2 t salt and 1/4 t fresh black pepper in a shallow bowl.  In another bowl, beat the eggs with 1 T water.

Heat 1/2-inch of oil in a large saute pans over medium heat.  Season the eggplant on both sides with salt and pepper. Dredge in the flour, tapping off excess, then dip it in the egg, and then in the bread crumb mixture until egg is covered.  Repeat with the remaining eggplant.  Working in small batches, fry the eggplant slices, turning only once, until golden brown, 3 - 4 minutes per batch. Transfer to a paper towel-lined baking sheet.

Cover the bottom of the prepared baking dish with 2 C of the tomato sauce and arrange the eggplant over the sauce in one layer, if possible. Layer the eggplant with 2 C more sauce and the grated cheeses.  Top with basil. Bake in a 400 degree oven until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Fresh Bread Crumbs

Day old french or Italian bread

To dry out the bread crumbs, place bread slices on a large baking sheet and bake for 5 minutes in a 300 degree oven.  Process in a blender until crumbs.  Turn off the oven and return the bread crumbs to the baking sheet and let sit in the oven for 30 minutes or until dry.

Roasted Red Pepper and Tomato Sauce 

3 red peppers
3 T olive oil
2 C yellow onion, chopped
4 cloves garlic, diced
1/2 t flaked red pepper
1 (28-ounce) can whole tomatoes
2 (28-ounce) cans crushed tomatoes
3 T fresh basil leaves, cut
1 T fresh oregano, chopped

3 T fresh flat-leaf parsley, chopped
1 T honey

Salt and pepper

To roast the red peppers, cut peppers in half; remove seeds and membrane. Flatten peppers cut-sides down on foil-lined baking sheet. Broil about 20 minutes, rearranging pan in oven, until evenly charred.  Place peppers in sealed plastic container for 15-20 minutes to loosen skins. Remove and discard skins and chop peppers.

Saute the onion in the olive oil in a dutch oven until soft (do not brown), 15 - 20 minutes. Add the garlic and red pepper flakes and saute an additional minute.

Add the red peppers and tomatoes, crushing the whole tomatoes; bring to a boil and cook, stirring occasionally, until thickened, about 45 to 60 minutes. Process the mixture in a food processor until smooth. Return the mixture back to the pot, add the spices, honey and season with salt and freshly ground pepper. Simmer an additional 10 minutes. 

Makes 8-10 cups of sauce.