Eggplant Parmigiana Recipe | Recipes

Ingredients

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