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Eggplant Parmesan with Garlicky Tomato Sauce & Lemon Basil Couscous
2 or 4 Serving Dinner

Eggplant Parmesan

with Garlicky Tomato Sauce & Lemon Basil Couscous

Tags: <600 Calories, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
500
FAT
5g
CARBOHYDRATES
98g
PROTEIN
16g

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INGREDIENTS

  1. 1 eggplant
  2. 1 shallot
  3. 4 garlic cloves
  4. 1 lemon
  5. 1 oz fresh basil
  6. 1 oz vegan shredded mozzarella
  7. ¼ cup panko breadcrumbs
  8. 2 tsp Italian seasoning
  9. 14.5 oz fire roasted diced tomatoes
  10. 1 cup Israeli couscous
  11. 3 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: wheat
Tools: Small saucepan with lid, Microplane, Medium saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
500
FAT
5g
CARBOHYDRATES
98g
PROTEIN
16g

View Full Nutrition Label


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INSTRUCTIONS

1
Bake the eggplant

Preheat the oven to 425°F. Trim the eggplant and slice lengthwise into 4 planks. Place sliced eggplant, 1 tbsp olive oil, and a pinch of salt and pepper on a baking sheet, and toss. Bake eggplant until lightly browned on both sides, flipping halfway through, 15 to 20 minutes.

2
Prepare the produce

Peel and mince the shallot and garlic. Zest and halve the lemon, juice one half, and cut the other half into wedges. Pick and tear the basil leaves. Add just half the minced garlic, mozzarella, breadcrumbs, and 2 tsp olive oil to a small bowl. Toss to combine.

3
Make the tomato sauce

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 the garlicky tomato sauce until slightly thickened, 5 to 7 minutes.

4
Make the lemon basil couscous

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 torn basil leaves, 2 tsp olive oil, and a pinch of salt and pepper. Stir the lemon basil couscous to combine.

5
Bake eggplant with topping

Remove the baked eggplant from the oven and top with the garlicky tomato sauce and breadcrumb mixture. Bake until breadcrumbs are golden brown, another 4 to 6 minutes.

6
Serve

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

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