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Prepare a bowl with the bread crumbs, another bowl with the egg slightly beaten. Peel the eggplant and slice it into large slices. To wet each slice in the egg, to pass it by the breadcrumbs until it is breaded very well and to fry them.
In a frying pan, sauté the garlic, onion and red pepper with the herbs. When the onion is tender, add the canned tomatoes and the fresh tomato in large pieces. Cook over high heat for 3 minutes and lower the heat. Cook for 15 minutes over low heat.
If the sauce dries, add a little water. Season with salt and pepper.
Arrange the aubergines in a refractory dish, pour the sauce on top and sprinkle with the grated mozzarella cheese. Bake for 10 minutes on high heat or until the cheese gratine. Serve and sprinkle with Parmesan cheese.
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