EGGLPANT PARMESAN

1 tablespoons olive oil
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped basil leaves
1 tablespoon oregano
Salt and freshly ground black pepper
Honey, to taste

Breadcrumbs (we used Panko)
1 tablespoon oregano
1 tablespoon thyme
Salt and freshly ground black pepper
6 large eggs, beaten
2 tablespoons water
1 eggplant, cut into 1/2-inch-thick round slices
All-purpose flour, for dredging
Vegetable oil, for frying
Mozzarella, thinly sliced
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.
Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Stack eggplant slices and top with red sauce and fresh mozzarella.

ANOTHER VERSION

1 eggplant, sliced with skin on

2 eggs, beaten

¾ cup parmesan cheese

¾ cup flour

½ teaspoon salt

½ teaspoon pepper

Combine parmesan, flour, salt, and pepper in small bowl.  Place beaten eggs in another small bowl.  Coat each eggplant with egg and then dip into flour mixture.  In a lightly greased frying pan, grill and turn until golden brown.  Serve as an appetizer and dip into marinara or as a main dish with pasta and marinara sauce.