Eggplant Parma style

Ingredients:

Eggplants

• 2-3 medium eggplants (about 1 kg), sliced ​​into 1.5 cm thick rounds (you will need about 18 slices)
• 5 cups of bread crumbs (from dried yesterday's bread)
• Butter for greasing the pan
• 3 tbsp finely chopped parsley
• 1 tbsp finely chopped oregano leaves
• 1 tbsp finely chopped thyme leaves
• 6 large eggs, beaten
• 2 tablespoons of water
• Flour, for dredging
• Vegetable oil for frying
• 350g grated mozzarella (not brined) plus 220g fresh mozzarella, thinly sliced
• 350 gr. fontina cheese
• 3/4 cup grated Pecorino Romano cheese
• Fresh basil leaves, torn

Tomato sauce with roasted red peppers

• 3 tbsp. l. olive oil
• 1 large onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 0.5 tsp red pepper flakes
• 3 roasted red bell peppers, peeled, seeded and chopped
• 2 cans (800g each) of canned plum tomatoes in their own juice, mash them with your hands
• 1 can (800 g) of canned pureed tomatoes
• 3 tbsp. l. chopped parsley
• 3 tbsp chopped basil leaves
• 1 tbsp chopped oregano leaves
• Honey, to taste

Preparation:

1. Tomato sauce with roasted red peppers.
   
   Heat olive oil in a large cast-iron skillet over medium-high heat. Add the onion and cook until soft. Then add the garlic and red pepper flakes and cook for 1 minute. Add the roasted peppers and cook for another minute.
2. Then add the tomatoes to the pot, bring to a boil, and simmer, stirring occasionally, until thickened, about 25 to 30 minutes. Pour the tomato mixture into a food processor and puree until smooth. Return everything to the pan and add parsley, basil, oregano, salt, and pepper to taste. Cook for another 10 minutes and add honey if desired.
3. Preheat oven to 150°C.
4. Dry the bread crumbs.
   
   Spread the bread crumbs evenly on a large baking sheet and place them in the oven. Bake for 5 minutes, then turn off the oven and let the crumbs sit in the oven for 30 minutes, or until they are dry.
5. Preheat oven to 200°C. Lightly grease the inside of a 35 x 25 x 5 cm baking dish.
6. Place the bread crumbs in a large shallow bowl. Add the herbs, 1.5 teaspoons of salt, and 0.5 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water.
   
   Season each eggplant slice with salt and pepper on both sides. Dredge them in flour, shaking off any excess. Then dip them in egg and coat them in breadcrumbs. Shake off any excess and place the eggplants on a baking sheet.
7. In two large saucepans, heat 1.5 cm of vegetable oil over medium heat to 195°C (375°F). Fry the eggplants, a few at a time, turning, for 3 minutes until golden brown. Using tongs, transfer them to a baking sheet lined with paper towels. Fry all the eggplants in the same manner.
8. Pour a small amount of tomato sauce into the bottom of the prepared baking dish and top with half of the eggplants. Drizzle the sauce over the eggplants, then sprinkle with grated mozzarella, Frontina, Pecorino, and basil leaves. Layer another layer of eggplant and cheese in the same manner, finishing with a third layer of sauce. Top with slices of mozzarella and sprinkle with the remaining Pecorino.
9. Bake for about 30 minutes, until the casserole is hot and golden brown. Let rest for 10 minutes, then serve.
   
   This dish is paired with an Italian wine made with Colorino grapes.