Eggplant Parmesan

Preheat oven to 425°F. Combine eggplant, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Bake eggplant until lightly browned on both sides, 15 to 20 minutes, flipping halfway through. (4-serving meal: use 2 tbsp olive oil)

Combine just half the garlic, mozzarella, breadcrumbs, and 2 tsp olive oil in small bowl and toss. (4-serving meal: use 4 tsp olive oil)

Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add remaining garlic, shallot, and Italian seasoning blend. Cook until fragrant, 2 to 3 minutes. Add diced tomatoes, ¼ tsp salt, and a pinch of pepper. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes. (4-serving meal: use 2 tbsp olive oil, ½ tsp salt)

Bring 1¼ cups water and a pinch of salt to a boil in small saucepan. Stir in couscous, cover, reduce heat to low, and cook until water is absorbed, 10 to 12 minutes. Off heat, add lemon zest, lemon juice, just half the basil, 2 tsp olive oil, and a pinch of salt and pepper. Fluff with fork and cover to keep warm. (4-serving meal: use 2½ cups water, 4 tsp olive oil)

Top baked eggplant with garlicky tomato sauce and breadcrumb mixture. Return to oven and continue to bake until breadcrumbs are golden brown, 4 to 6 minutes.

Divide lemon-basil couscous and eggplant parmesan with garlicky tomato sauce between plates. Top with remaining basil and serve with lemon wedges. Bon appétit!