Eggplant Parmesan

Make the Sauce

1. Heat olive oil in a large Dutch oven over medium-high heat.

3. Add onion and cook until softened, about 5–7 minutes.
4. Stir in garlic and red pepper flakes; cook for 1 minute.
5. Add roasted red peppers and cook for another minute.
6. Add crushed tomatoes and bring to a simmer.
7. Cook for 25–30 minutes, stirring occasionally, until thickened.
8. Transfer sauce to a food processor and blend until smooth.
9. Return sauce to the pot and stir in basil and oregano.
10. Season with salt and pepper.
11. Simmer for 10 more minutes. Add honey if needed to balance acidity.

Prepare the Eggplant

1. Preheat oven to 400°F.
2. Lightly butter two 9×13-inch baking dishes.
3. Combine breadcrumbs, oregano, thyme, 1½ teaspoons salt, and ½ teaspoon pepper in a shallow bowl.
4. In another bowl, whisk eggs and water together.
5. Season eggplant slices with salt and pepper.
6. Dredge each slice in flour, then egg mixture, then breadcrumb mixture.
7. Place breaded slices on baking sheets.

Fry the Eggplant

1. Heat ½ inch of vegetable oil in large sauté pans to 385°F.
2. Fry eggplant in batches until golden brown, about 3 minutes per batch.
3. Transfer to paper towel-lined baking sheets to drain.

Assemble and Bake

1. Spread a layer of sauce in each prepared baking dish.
2. Arrange half the eggplant slices over the sauce.
3. Top with more sauce, mozzarella, Gouda or provolone, Parmesan, and basil.
4. Repeat layers, ending with sauce.
5. Sprinkle remaining cheeses over the top.
6. Bake for 30 minutes, or until hot and lightly browned.
7. Let rest for 10 minutes before serving.