Eggplant Parmesan Casserole

INGREDIENTS

large eggplants

1 cup

whole wheat flour

eggs

2/3 cup

low fat milk

4 cups

seasoned breadcrumbs

1/3 cup

grated Parmesan cheese

1/2 cup

oil (2 tbs per sheet pan and some for misting or basting)

8 oz

reduced fat sliced provolone

1 1/2 cups

shredded Italian cheese blend

2 tbsp

oil

1 1/2 cups

sweet onion (chopped )

2 cloves

garlic (minced)

56 oz

Crushed Tomatoes ((2 large cans))

12 oz

Tomato Paste ((2 small cans))

generous handful of fresh basil (coarsely chopped)