Eggplant Parmesan with Balsamic Glaze

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Balsamic Glaze:

2 cups balsamic vinegar

1 tablespoon honey

Kosher salt and freshly ground black pepper

Roasted Red Pepper Tomato Sauce:

3 tablespoons olive or canola oil

1 medium Spanish onion, finely chopped

4 cloves garlic, smashed and chopped to a paste

1/4 teaspoon red pepper flakes

Two 28-ounce cans plum tomatoes in their juices

Kosher salt and freshly ground black pepper

6 canned piquillo peppers, drained and pureed in a blender until smooth

2 teaspoons granulated sugar

2 tablespoons chopped fresh oregano

1/4 cup chopped fresh basil

1/4 cup chopped fresh flat-leaf parsley

Eggplant:

Butter, for greasing

6 cups canola oil

8 ounces grated fontina

8 ounces mozzarella (not fresh), shredded

2 cups dried breadcrumbs

2 cups panko breadcrumbs

Kosher salt and freshly ground black pepper

2 cups all-purpose flour

6 large eggs, beaten

2 to 3 medium eggplants, peeled and sliced lengthwise into 1/2-inch-thick slices (about 12 slices)

3/4 cup grated Parmigiano-Reggiano

1/2 cup fresh basil leaves, torn

8 ounces fresh mozzarella, thinly sliced