Eggplant Parmesan

Preheat the oven to 425°F. Add eggplant, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Bake eggplant until lightly browned on both sides, flipping halfway through, 15 to 20 minutes.

Add just half the garlic, mozzarella, breadcrumbs, and 2 tsp olive oil to a small bowl. Toss to combine the breadcrumb mixture.

Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add remaining garlic, shallot, 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 the garlicky tomato sauce until slightly thickened, 5 to 7 minutes.

Add 1¼ cups water and a pinch of salt to a small saucepan and bring to a boil. Add couscous, cover, reduce heat to low, and cook until water is absorbed, 10 to 12 minutes. Add lemon zest, lemon juice, just half the 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 the garlicky tomato sauce and breadcrumb mixture. Bake until breadcrumbs are golden brown, 4 to 6 minutes.

Divide the lemon basil couscous and eggplant parmesan between bowls. Top with the remaining torn basil and serve with lemon wedges. Tuck in!