Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Cuisine: European, Mediterranean, Italian
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; Kosher salt; 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 2 1/2 pounds); 1/2 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 1/2 to 2 cups; 1 1/2 pounds mozzarella cheese, cut into thin slices; 1/2 cup grated Parmesan; 1 pound provolone cheese, grated; 2 handfuls fresh basil, leaves only, torn