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Eggplant Parmigiana

4
Servings

Ingredients

  • 1/4 Cup extra-virgin olive oil
  • 3 medium yellow onions, peeled, halved, and cut into thin slices
  • 6 cloves garlic, peeled and grated
  • 1 Tablespoon crushed red pepper flakes
  • 1 Tablespoon granulated sugar
  • 3 (28-ounce) cans San Marzano whole plum tomatoes
  • 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 1/pounds)
  • 1/2 Cup all-purpose flour
  • 5 large eggs
  • 3 Tablespoon whole milk
  • 4 Cup Italian-style breadcrumbs
  • 1 Tablespoon dried oregano
  • 1 Tablespoon fresh thyme leaves
  • 1 1/2 Pound mozzarella cheese, cut into thin slices
  • 1/2 Cup grated Parmesan
  • 1 Pound provolone cheese, grated
  • 2 handfuls fresh basil, leaves only, torn