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For the sauce: In a large skillet, heat the olive oil.
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Add the garlic and onions and season with salt and the red pepper flakes.
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Cook until the onions become translucent, 3 to 5 minutes.
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Add the sugar and the canned tomatoes.
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Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time.
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Taste for seasoning.
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The tomatoes should be fairly broken down and the flavors coming together.
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Cook for another few minutes if the tomatoes still taste like they need a little more time to break down.
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Add 2 to 3 cups water to the sauce as it cooks if it looks like it's getting too thick.
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Set aside to cool.
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For the eggplant: Arrange the eggplant rounds in a single layer on 2 baking sheets.
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Sprinkle with salt, on both sides of each slice, and allow it to sit for about an hour.
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(Salting it draws out the liquid and bitter flavor.)
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After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
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Preheat the oven to 425 degrees F.
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Put the flour in a medium bowl.
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In another, whisk together the eggs and milk.
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In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves.
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Dip each eggplant slice in the flour and shake off any excess.
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Then, dip in the egg mixture and finally in the breadcrumbs.
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Make sure to coat both sides of each slice.
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Arrange them in single layers back on the baking sheets.
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In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom.
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Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until it registers between 380 and 400 degrees F).
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Use a pair of kitchen tongs to add a single layer of the eggplant to the oil.
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Cook them until they are golden brown, about 2 minutes on each side.
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Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook.
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Season lightly with salt.
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Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
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To assemble: In a 17- by 11-inch baking dish, spoon about one-quarter of the tomato sauce on the bottom.
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Top with a layer of the fried eggplant.
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The eggplant slices can overlap slightly.
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Top with about one of the mozzarella slices.
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Sprinkle with about one-quarter of the Parmesan and provolone cheeses.
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Spoon more sauce and repeat two more times to make 3 layers.
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Top with the remaining mozzarella.
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Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 30 to 45 minutes.
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I always nibble on a bit of that before sharing it with my friends!
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Serve in a bowl so that you don't miss anything!
