Shazzam! I am 8K's recipe for awesome eggplant parmesan!

I got a hankering for some eggplant parm this past weekend, and with the help of fresh vegetables and herbs from Kelly's mother's garden, made it last night. Fair warning, though -- making this is time consuming, but worth it. Also, this makes roughly enough to feed, oh, 30,000 people.

2-3 eggplants (depends on size)
4 cloves of garlic, chopped finely
2 shallots, chopped finely
2 small or 1 large green pepper, chopped finely
1 can of organic fire roasted diced tomatoes
1 half can of organic crushed tomatoes
4 or 5 tomatoes, roughly chopped
Basil
Oregano
8 oz. wedge of parmesan cheese, grated
4 oz wedge of asiago cheese, grated
2 slices of smoked mozzarella cheese
Bread crumbs
3 eggs
Flour
Salt and pepper
Olive Oil

1. Begin by slicing the eggplant into half inch slices. Salt the eggplant slices thoroughly on each side. Set aside in a bowl so the eggplant will drain of its juices.
   
   
2. Meanwhile, in saucepan, begin sautéing the garlic cloves, shallots, and green pepper in some olive oil.
   
   
3. Once the shallots and green pepper are soft, add the can of fire roasted tomatoes, half of the crushed tomatoes, the tomatoes you chopped, basil, oregano, salt and pepper. Stir. Simmer on low heat, stirring occasionally while you make the rest of the dish.
   
   
4. Drain the eggplant of the excess juice. Thoroughly rinse the eggplant slices of the salt.
   
   
5. Make yourself a little assembly line of the following: A bowl of flour, a bowl containing the beaten eggs, and a bowl of bread crumbs. Lightly flour the eggplant slices, dip them in the egg, followed by the bread crumbs.
   
   
6. In a large frying pan, fry eggplant slices in olive oil or vegetable oil until golden brown.* Drain slices on a plate with paper towel.
   
   
7. Begin construction. In a large baking dish, spread a spoonful of sauce along the bottom (this will help prevent your eggplant from sticking to the bottom). Line the bottom of the pan with eggplant slices. Spoon sauce on top of eggplant. Sprinkle parmesan and asiago cheese over the top. Dot lightly with smoked mozzarella cheese (I should note here that technically the mozzarella is optional. I saw it in the store last night and it looked good so I added a touch, for some creaminess. The parmesan, obviously, should not be overpowered by the mozzarella). Begin a second layer of eggplant. Cover with another layer of sauce and the rest of the cheese (no mozzarella this time). If you like, sprinkle some more basil and oregano on the top.
   
   
8. Bake in the oven at 350º until the cheese is melted and bubbly.
   
   
9. EAT!

*If you’re trying to be more healthy, you can forgo the breading and frying of the eggplant and instead grill the eggplant with olive oil, a little bit of garlic, salt, and pepper. I made a small batch like this last night, but I haven’t tasted it yet. I imagine it will still be as good (how could it be bad with all these awesome ingredients?), but that the slices might not sop up the sauce as well as the breaded eggplant, so you might want to go a little easy on the sauce layers.