Eggplant Parmigiana
INGREDIENTS
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1/4 cup extra-virgin olive oil
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3 medium yellow onions, peeled, halved, and cut into thin slices
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6 cloves garlic, peeled and grated
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Kosher salt
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1 tablespoon crushed red pepper flakes
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1 tablespoon granulated sugar
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3 (28-ounce) cans San Marzano whole plum tomatoes
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2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
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1/2 cup all-purpose flour
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Freshly ground black pepper
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5 large eggs
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3 tablespoons whole milk
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4 cups Italian-style breadcrumbs
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1 tablespoon dried oregano
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1 tablespoon fresh thyme leaves
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Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
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1 1/2 pounds mozzarella cheese, cut into thin slices
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1/2 cup grated Parmesan
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1 pound provolone cheese, grated
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2 handfuls fresh basil, leaves only, torn
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