In dutch oven or large saucepot, heat olive oil over medium heat for about 1-2 minutes.
Add chopped onion and garlic cloves; saute till softened, about 5 minutes (if using pepperoni slices, add here).
Add tomato paste and 6 cans of water, which equals the 108 ounces of water (basically the rule is for every can of tomato paste, you add 3 cups of water).
Bring to a boil and stir until all the tomato paste is dissolved; meanwhile add bay leaves, parsley, oregano, basil, black pepper, red pepper flakes (if using), garlic powder, sugar and parmesan cheese.
Once the sauce has come to a boil, let simmer, uncovered, over medium to medium-low heat, for 3-4 hours or until thickened.
Prepare chicken parmigiana:.
Combine eggs, salt and pepper in bowl; place bread crumbs in another bowl.
Dip chicken into egg mixture, then into bread crumbs.
Heat oil until very hot and brown chicken on both sides.
Remove chicken to shallow baking dish and pour excess oil from pan.
Pour sauce over chicken and sprinkle with parmesan cheese.
Cover and bake 30 minutes at 350 degrees F.
Uncover and place provolone slices on top of chicken and bake 10 minutes more or until cheese is bubbly.
Serve with a side of angel hair pasta topped with the spaghetti sauce.