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1. Preheat the oven to 350 degrees.
2. In a medium saucepan, heat the olive oil.
3. Remove the saucepan from the heat and add the onion and garlic.
4. Let the mixture stand for two minutes.
5. Add the tomato sauce and crushed tomatoes.
6. Add 1/2 cup of water, stir and bring to a boil.
7. Add the basil, pepper and honey.
8. Partially cover the sauce pan and reduce the heat to a simmer.
9. Cook for approximately 1 hour or until the onion is done.
10. In a medium bowl, beat the eggs and add a touch of water.
11. Mix together the bread crumbs and 1/4 cup of the parmesan cheese.
12. Place the bread crumbs in a flat dish.
13. Mix well.
14. Dip the eggplant slices into the egg mixture and then coat with bread crumbs.
15. In a heavy frying pan, heat the vegetable oil.
16. Brown the eggplant slices lightly.
17. Add oil as needed to keep on frying.
18. Place the browned eggplant on paper towels to let the oil drain.
19. In a baking pan, put one ladle of tomato sauce on bottom and sprinkle with the grated Parmesan cheese.
20. Add one layer of eggplant.
21. Put sauce on top.
22. Sprinkle with Parmesan and shredded Mozzarella.
23. Add layers until the eggplant is gone ending with mozzarella cheese.
24. Cover the pan tightly with aluminum foil.
25. Bake for one hour.
26. Let stand 10 minutes and serve.
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