Step 1

Preheat oven to 450°F

Step 2

Slice the eggplant into discs about ½ to 3/4 inch thick and lightly score one side of each disc with a cross hatch

Step 3

Season the discs with salt and add to large bowl

Step 4

Dress with ½ cup EVOO and the dried parsley, granulated garlic and onion, fennel pollen and red pepper, toss, then place on a baking sheet lined with foil and parchment

Step 5

Roast 20 to 25 minutes

Step 6

Listicle: Rachael Ray 3-Quart Covered Saucier Heat a pan with EVOO, 2 turns of the pan, and melt butter into it over medium to medium-high heat

Step 7

Add garlic and stir 1 to 2 minutes, add tomatoes and basil and season the sauce with salt

Step 8

Simmer sauce 20 to 25 minutes to allow the tomatoes to break down

Step 9

Combine the honey and hot pepper paste in a squeeze bottle

Step 10

Add a layer of sauce to the bottom of a baking dish

Step 11

Arrange a single layer of eggplant and top with a little sauce, mozzarella and Parm, then more eggplant, more sauce, and more Parm

Step 12

Add remaining eggplant, sauce, mozzarella and Parm, bake until brown and bubbly, then garnish with hot honey and parsley