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.

Meanwhile, combine just half the garlic, mozzarella, breadcrumbs, and 2 tsp olive oil in small bowl and toss.

Heat 1 tbsp olive oil in medium saucepan over medium heat. Add remaining garlic, shallot, and just 2 tsp Italian seasoning. Cook until fragrant, 2 to 3 minutes. Add tomatoes, ¼ tsp salt, and a pinch of pepper. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes.

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.

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 couscous and eggplant parmesan between plates. Sprinkle with remaining basil and serve with lemon wedges. Buon appetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.