Finish with a few decorative streaks or rounds of tomato sauce. Drizzle sauce around the border of the baking dish and sprinkle the top layer with the remaining grated cheese. Repeat the layering as described above two more times, ending with a top layer of cheese that leaves a border of about one inch around the edges of the baking dish. Sprinkle an even layer of grated cheese over the sauce and top with a layer of mozzarella or Fontina, using about one-third of the cheese. Tear a few leaves of basil over the eggplant and ladle about ¾ cup of the sauce to coat the top evenly. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. Add oil to the pan as necessary during cooking to keep the level the same. Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning. Remove the eggplant to a baking pan lined with paper towel and repeat with the remaining eggplant slices. Add as many of the eggplant slices as fit without touching and cook, turning once, until well browned on both sides, about 6 minutes.
Heat over medium-high heat until a corner of one of the eggplant slices gives off a lively sizzle when dipped into the oil. Pour ½ cup each of the olive and vegetable oils into a medium skillet. Turn to coat both sides well with breadcrumbs, pressing with your hands until the breadcrumbs adhere. Let excess egg drip back into the pan, then lay the eggplant in the pan of breadcrumbs. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Dredge the eggplant slices in flour, shaking off the excess. Spread the flour and breadcrumbs in an even layer in two separate wide, shallow bowls or over sheets of wax paper. Whisk the eggs and 1 teaspoon fine salt together in a baking pan or wide, shallow bowl. Rinse the eggplant under cool running water, drain thoroughly and pat dry. Sprinkle with the coarse salt and let drain for 1 hour. Cut the eggplant lengthwise into1/2-inch thick slices and place them in a colander. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Garnish with the parsley and serve warm.Trim the stems and ends from the eggplants. Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown.Drizzle with a bit of olive oil and sprinkle with salt and pepper. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Fill the eggplant halves with the farro risotto, dividing evenly.Scoop out ¼ cup of flesh from each half and discard. Remove the eggplant from the oven and turn the broiler on high.Gently fold in the sweet peas and cherry tomatoes, then the parsley.Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.The farro should be cooked through and creamy. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. Pour in white wine and stir until it evaporates completely, 1 minute.Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted. Add the mushrooms and cook until soft, about 3 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the onion and sauté until translucent, about 8 minutes.
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