Plummelo

Ingredients (yields Serves 8 servings)

• 3 tablespoons olive oil
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1/2 teaspoons 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 tablespoons freshly chopped oregano leaves
• Salt and freshly ground black pepper
• Honey, to taste
• 5 cups fresh dried breadcrumbs (made from dried day-old bread)
• Butter, for greasing the dish
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoons finely chopped fresh oregano leaves
• 1 tablespoons finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 6 large eggs, beaten
• 2 tablespoons water
• 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
• All-purpose flour, for dredging
• Vegetable oil, for frying
• Roasted Red Pepper Tomato Sauce
• 12 ounces grated mozzarella (not fresh)
• 1/2 pound fresh mozzarella, thinly sliced
• 12 ounces grated fontina
• 3/4 cups grated Pecorino Romano
• Fresh basil leaves, torn

Cooking Instructions

For cooking instructions, please visit foodnetwork.com