We lightly coat and fry the eggplant before building the dish.  It helps to give the dish a nice texture.  If you prefer for us to omit the red pepper flakes, just let us know.  

Eggplant Parmigiana (Feb. 18)

  • The Sauce: 

    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

    1/4 teaspoon crushed red pepper flakes

    1 tablespoon granulated sugar

    3 (28-ounce) cans San Marzano whole plum tomatoes

    The 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

    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