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Ingredients
US|METRIC
1 SERVINGS
- 3 Tbsp. 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)
- 56 oz. plum tomatoes (and their juices, crushed with your hands)
- 28 oz. crushed tomatoes
- 3 Tbsp. chopped flat leaf parsley (freshly)
- 3 Tbsp. basil leaves (freshly chopped)
- 1 Tbsp. oregano leaves (freshly chopped)
- salt
- freshly ground black pepper
- honey (to taste)
- 5 cups dried breadcrumbs (fresh, made from dried day-old bread)
- butter (for greasing the dish)
- 3 Tbsp. fresh flat leaf parsley (finely chopped)
- 1 Tbsp. fresh oregano leaves (finely chopped)
- 1 Tbsp. fresh thyme leaves (finely chopped)
- salt
- freshly ground black pepper
- 6 large eggs (beaten)
- 2 Tbsp. water
- 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)
- tomato sauce (Roasted Red Pepper)
- 12 oz. grated mozzarella
- 1/2 lb. fresh mozzarella
- 12 oz. Fontina (grated)
- 3/4 cup grated Pecorino Romano
- fresh basil leaves (torn)
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