Eggplant Parmesan

Ingredients:

Eggplants

• 1 medium eggplant (about 600 g), cut into 1 cm thick circles.
• 1/4 cup premium flour
• 3 large eggs
• 1.5 tbsp. whole milk
• 2 tbsp. Italian breadcrumbs
• 1.5 tsp dried oregano
• 1.5 tsp fresh thyme leaves
• Vegetable oil, for frying (1.5-2 cups)
• 340 g fresh mozzarella, thinly sliced
• 1/4 cup grated Parmesan (about 30 g)
• 2 cups grated provolone cheese (about 220 g)
• A handful of fresh basil leaves, torn

Sauce

• 2 tablespoons extra-virgin olive oil
• 2 small onions, halved and thinly sliced
• 3 cloves garlic, grated
• 1.5 tsp red pepper flakes
• 1.5 tsp sugar
• 1 can (800 g) + 1 can (425 g) of canned whole San Marzano tomatoes

Preparation:

1. Prepare the sauce:
   
   Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, season with salt and red pepper flakes; cook until the onion is soft and translucent, 7-8 minutes. Add the sugar and tomatoes, breaking up a few with a wooden spoon. Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes are softened, 10-15 minutes. Taste and add more salt if needed. Let the sauce cool.
2. Prepare the eggplants:
   
   Place the eggplant slices on a baking sheet in a single layer. Sprinkle with salt on both sides and let them rest for about 1 hour. Rinse the eggplants with cold water and dry thoroughly with a kitchen towel. Salt draws out the liquid and bitter flavor from the eggplants, but it's optional: skip this step if you're short on time.
3. In a medium bowl, combine flour, salt, and pepper. In another bowl, whisk the eggs with milk and season with salt and pepper. In a third bowl, combine the breadcrumbs, oregano, and thyme, season with salt and pepper. Dredge each eggplant slice in flour and shake off any excess. Dip in the egg mixture, and finally, coat both sides in the breadcrumbs. Arrange the eggplant slices in a single layer on a baking sheet.
4. In a large skillet, heat about 1 cm of vegetable oil over medium heat until it begins to smoke lightly (195°-200°C). Using tongs, place the eggplants in the skillet in a single layer and fry until golden brown, about 2 minutes per side. Transfer the fried eggplants to a paper towel-lined baking sheet and lightly season with salt. Fry all the eggplants in the same manner.
5. Position a rack in the upper third of the oven and preheat to 350°F (175°C). Spread about a quarter of the tomato sauce in a 9 x 13-inch (22 x 32 cm) baking dish. Top with a layer of fried eggplant, overlapping slightly. Then top with about a quarter of the mozzarella, sprinkle with about a third of the Parmesan, provolone, and basil. Repeat the layers two more times (sauce, eggplant, cheese, basil), finishing with the remaining sauce and mozzarella. Press the layers firmly into the dish.
6. Bake until the cheese is melted and bubbly, 35-40 minutes. If you prefer a nice crust, place the pan under the broiler and broil for 1-2 minutes just before serving.