How to Make Eggplant Parmesan

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subheading: The Sauce:

¼ cup 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 crushed red pepper flakes

1 tablespoon granulated sugar

3 (28-ounce) cans San Marzano whole plum tomatoes

subheading: The Eggplant:

2 medium eggplants, washed and cut into ½-inch thick rounds (about 2 ½ pounds)

½ cup all-purpose flour

Freshly ground black pepper

5 large eggs

3 tablespoons whole milk

4 cups Italian-style breadcrumbs

1 tablespoon dried oregano

1 tablespoon fresh thyme leaves

Vegetable oil, for frying, as needed, about 1 ½ to 2 cups

1 ½ pounds mozzarella cheese, cut into thin slices

½ cup grated Parmesan

1 pound provolone cheese, grated

2 handfuls fresh basil, leaves only, torn

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