Eggplant Parmigiana

INGREDIENTS

• 3 medium yellow onions, peeled, halved, and cut into thin slices
• 1 tablespoon crushed red pepper flakes
• Kosher salt
• 1 tablespoon granulated sugar
• 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
• 1/2 cup grated Parmesan
• 1 tablespoon fresh thyme leaves
• 4 cups Italian-style breadcrumbs
• 3 (28-ounce) cans San Marzano whole plum tomatoes
• 1/2 cup all-purpose flour
• 5 large eggs
• 6 cloves garlic, peeled and grated
• Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds mozzarella cheese, cut into thin slices
• 2 handfuls fresh basil, leaves only, torn
• 3 tablespoons whole milk
• 1 tablespoon dried oregano
• Freshly ground black pepper
• 1 pound provolone cheese, grated