Eggplant Parmigiana

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 small onions, halved and thinly sliced
• 3 cloves garlic, grated
• Kosher salt
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons sugar
• One 28-ounce can plus one 15-ounce can whole San Marzano plum tomatoes
• 1 medium eggplant (about 1 1/4 pounds), sliced into 1/2-inch-thick rounds
• Kosher salt
• 1/4 cup all-purpose flour
• Freshly ground pepper
• 3 large eggs
• 1 1/2 tablespoons whole milk
• 2 cups Italian-style breadcrumbs
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons fresh thyme leaves
• Vegetable oil, for frying (1 1/2 to 2 cups)
• 12 ounces fresh mozzarella cheese, thinly sliced
• 1/4 cup grated Parmesan cheese (about 1 ounce)
• 2 cups grated provolone cheese (about 8 ounces)
• Handful of fresh basil leaves, torn

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