Alexs Eggplant Parmigiano with Fresh Mozzarella

Ingredients

• 1/4 Cup extra-virgin olive oil
• 3 medium yellow onions, peeled, halved and cut into thin slices
• 6 cloves garlic, peeled and “pressed” or micro planed
• Kosher salt
• 1 Teaspoon red pepper flakes
• 1 Tablespoon granulated sugar
• 3 twenty eight-ounce cans of whole San Marzano Plum tomatoes
• 2-3 Cups water
• 2 1/2 Pounds eggplant-washed and cut into half inch thick rounds
• Kosher salt
• Olive oil
• 1 1/2 Pound Fresh Mozzarella (Maplebrook Farm), cut into thin slices
• 1/2 Cup Parmesan cheese, grated
• 1/2 Cup Provolone cheese, grated

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