Eggplant Parmigiana 2

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: The Sauce:

¼ cup extra-virgin olive oil

6 cloves garlic, peeled and pressed or grated

3 medium yellow onions, peeled, halved and cut into thin slices

Kosher salt

1 tablespoon red pepper flakes

1 tablespoon granulated sugar

Three 28-ounce cans whole San Marzano plum tomatoes

subheading: The Eggplant:

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

Kosher salt

1 cup all-purpose flour

5 large eggs

3 tablespoons whole milk

5 cups Italian-style breadcrumbs

1 tablespoon dried oregano

1 tablespoon fresh thyme leaves

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

1 ½ pounds mozzarella, cut into thin slices (or torn into thick slices)

½ cup grated Parmesan

½ cup grated provolone

Directions at foodnetwork.com

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