- Roasted Red Pepper Tomato Sauce:
For the aubergine:
To dry out the bread crumbs:
3 tbsps olive oil
1 large yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2; tsp red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
2 (795g (28 oz)) cans plum tomatoes and their juices, crushed with your hands
1 (795g (28 oz)) can crushed tomatoes
3 tbsps freshly chopped flat-leaf parsley
3 tbsps freshly chopped basil leaves
1 tbsp freshly chopped oregano leaves
Honey, to taste
Aubergine:
1250ml (5 cups) fresh dried breadcrumbs (made from dried day-old bread)
Butter, for greasing the dish
3 tbsps finely chopped fresh flat-leaf parsley
1 tbsp finely chopped fresh oregano leaves
1 tbsp finely chopped fresh thyme leaves
Salt and freshly ground black pepper
6 large eggs, beaten
2 tbsps water
2 to 3 medium eggplants
1.02kg (21/4; lbs)
1cm (1/2;- in)-thick round slices (need about 18 slices)
All-purpose flour, for dredging
Vegetable oil, for frying
Roasted Red Pepper Tomato Sauce
340g (12 oz) grated mozzarella (not fresh), plus225g (1/2; lb) fresh mozzarella, thinly sliced
340g (12 oz) grated fontina
190ml (3/4; cup) grated Pecorino Romano
Fresh basil leaves, torn
For the Roasted Red Pepper Tomato Sauce: