I'm back and in the mood for some eggplant parmesian

Yes, EGGPLANT PARMESIAN!!  On the way back from the airport, we stopped at the Farmers Market and I found some beautiful, beautiful Eggplant & Roma Tomatoes.  So I'm standing in the Farmers Market looking at these beautiful tomatoes and eggplant and I decide what the heck!  What a great combination and I'm so excited to share this lightened up recipe. This is fun to make and it is so incredibly decadent!  Of course, it is, even lightened up, not a "light side" meal and not something I eat regularly.  Probably more on a once a year basis.  But it is cold and rainy and just the perfect day to make this wonderful classic italian dish!  So take your time and enjoy this one!

Sauce: 

• 1/4 cup extra virgin olive oil, the best you have
• 2 sweet onions peeled, halved, and cut into thin slices
• 6 cloves garlic, peeled and put through a press (or minced)
• Kosher salt
• 1 tsp to 1TBSP black pepper (to taste)
• 1 tsp crushed red pepper flakes
• 1 tablespoon granulated sugar
• 3 (28-ounce) cans San Marzano whole plum tomatoes ( I used 3 pounds fresh tomatoes and 1 28 ounce can of tomato sauce.

Eggplant:

• 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
• *******I do not fry my eggplant, I do all of the below, and bake it for 40 minutes at 375********

Canola oil, for frying, as needed, about 1 1/2 to 2 cups

• 1 pounds fresh mozzarella cheese, cut into thin slices - or shredded mozzorella
• 1/2 cup grated Parmesan
• 1 pound provolone cheese slices
• 2 handfuls fresh basil, leaves only, torn

Make the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. The tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.

Back to the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel. 

Put the flour in a medium bowl and season with salt and pepper. In another bowl, beat together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.

If you choose to fry the eggplant...oil in pan to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them 2 minutes on each side. Transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
If you are baking simply put in a single layer on a cookie sheet and bake at 375 degrees for 35-40 minutes. 

Preheat oven to 350 degrees F.

Assembly: In a 9 by 13-inch baking dish spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella. Sprinkle with about 1/4 of the Parmesan and place the rounds of provolone cheese on top. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering one or 2 more layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top.