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