For the Eggplant:

• 1 medium eggplant, cut into 1/2-inch rounds
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 large eggs, lightly beaten
• 2 tablespoons whole milk
• 1 cup Italian-style breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 3 tablespoons olive oil, plus more as needed

For the Sauce:

• 3 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon granulated sugar
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon kosher salt, plus more to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh basil leaves