Eggplant Parmesan For Two | America's Test Kitchen

Ingredients

• 1 medium eggplant (about 1 pound)
• 1/4 cup all-purpose flour
• 1 large egg
• 1/2 cup panko bread crumbs
• 3/4 cup grated Parmesan cheese
• Salt and pepper
• 1/2 cup plus 3 tablespoons olive oil
• 4 garlic cloves , minced
• 1/4 teaspoon red pepper flakes
• 1 (14.5-ounce) can diced tomatoes
• 1/4 cup chopped fresh basil
• 1/2 cup shredded provolone cheese