Eggplant Parmigiana with Italian Sausage Marinara

INGREDIENTS

onions, diced fine

6 cloves

garlic, minced fine

1/4 cup

extra virgin olive oil (EVOO)

Kosher salt - generous

2 tbsp

granulated sugar

3 28 ounce cans

whole peeled tomatoes

1 tsp

dried oregano

2 tsp

dried basil

1 lb

mild Italian sausage

large eggplant, firm and heavy

generous kosher salt for pulling out the bitterness

breading station # 1:

1/2 cup

all purpose flour

kosher salt and cracked black pepper

breading station # 2:

2 large eggs

3 tbsp

buttermilk (you can use regular milk if you prefer)

kosher salt and cracked black pepper

breading station # 3:

2 cups

Italian bread crumbs

1 tbsp

dried oregano

2 tbsp

fresh thyme leaves, rough chopped

canola or peanut oil for frying

slices provolone cheese

generous hand full of grated Parmigiano reggiano

2 cups

shredded mozzarella cheese

2 cups

fresh basil, cut into thin ribbons