Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices; Kosher salt, as needed, plus 1 tablespoon; 5 cups fresh breadcrumbs; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Freshly ground black pepper; Vegetable oil for frying; All-purpose flour for dredging; 6 large eggs, beaten; 2 tablespoons whole milk; Olive oil, as needed; 7 cups Quick Marinara Sauce, recipe follows; 2/3 cup grated Parmesan, divided; 1 pound fresh mozzarella, thinly sliced; 3 tablespoons extra-virgin olive oil; 1/2 medium onion, diced (about 1/3 cup); 5 cloves garlic, chopped; 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped; 2 sprigs of fresh thyme; 2 sprigs of fresh basil; 1 tablespoon kosher salt