with Garlicky Tomato Sauce & Lemon Basil Couscous
- 1 eggplant
- 1 shallot
- 4 garlic cloves
- 1 lemon
- 1 oz fresh basil
- 1 oz vegan shredded mozzarella
- ¼ cup panko breadcrumbs
- 2 tsp Italian seasoning
- 14.5 oz fire roasted diced tomatoes
- 1 cup Israeli couscous
- 3 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Medium saucepan
- Baking sheet
Preheat oven to 425°F. Trim the eggplant and cut lengthwise into 4 planks. Place on a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Bake until lightly browned on each side, flipping halfway through, 15 to 20 minutes.
Peel and mince the shallot and garlic. Zest and halve the lemon, juice one half, and divide the other half into wedges. Pick and tear the basil leaves. Add just half the minced garlic, shredded mozzarella, panko breadcrumbs, and 2 tsp olive oil to a small bowl. Toss to combine.
Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add minced shallot, remaining minced garlic, and Italian seasoning. Cook until fragrant, 2 to 3 minutes. Add tomatoes, ¼ tsp salt, and a pinch of pepper, and reduce heat to medium-low. Simmer until slightly thickened, 5 to 7 minutes.
Add 1¼ cup water and a pinch of salt to a small saucepan and bring to a boil. Add Israeli couscous, reduce heat to low, and cook, covered, until water is absorbed, 10 to 12 minutes. Add lemon zest, lemon juice, just half the torn basil, 2 tsp olive oil, and a pinch of salt and pepper. Stir the lemon basil couscous to combine.
Remove baked eggplant from the oven and top with garlicky tomato sauce and the breadcrumb mixture. Bake until breadcrumbs are golden brown, another 4 to 6 minutes.
Divide the lemon basil couscous between bowls and top with eggplant parmesan. Sprinkle with the remaining torn basil. Serve with lemon wedges. Tuck in!