Eggplant Parmesan

Olive oil
3 eggplants
1/2 C. flour
1/2 C. panko breadcrumbs
2 eggs
1/4 C. fresh basil, chiffonade (thinly slice leaves)
1 28oz. can crushed tomatoes
2 cloves garlic, minced
1 medium onion, diced
1/4 tsp. sugar
1 tsp. garlic powder
1 tsp. onion powder
1/2 C. grated parmesan cheese
1 C. fresh mozzarella cheese, grated
salt and pepper
1/8 tsp. red pepper flake

Heat oven to 375°F.  
Heat a pot over med-high heat.  Add 2 Tbsp. olive oil and heat until shimmering.  Add onions and cook until translucent 3-4 minutes.  Add garlic, cook 1 minute.  Add tomatoes, sugar, and basil.  Lower heat, cover and cook for 30 minutes.  Adjust seasoning with salt and pepper.  Remove from heat and reserve warm.
In a bowl, beat eggs.  Put flour and breadcrumbs in separate bowls.  Season breadcrumbs with garlic and onion powder, salt and pepper.  Arrange bowls to form a breading station, flour, then egg wash, then breadcrumbs.  Heat a large skillet over medium high heat.  Add enough oil to form 1" in pan.  Start dipping eggplant in flour, shake excess off, then dip into egg wash and coat.  Transfer to the breadcrumbs, pressing so the eggplant is completely covered.  Repeat until eggplant is breaded.  
In small batches fry eggplant in the hot oil until golden brown on all sides.  Once each is done transfer to a baking dish.  You will need to add addition oil to the pan as you fry eggplant off.   Once all the eggplant is browned and in the baking dish, spoon the tomato sauce over and top with the two cheeses.  Place baking dish in the oven and cook until the cheese is starting to turn golden brown and bubbling.  Remove from oven, let rest 10 minutes and serve, Enjoy!