Skip to main content
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

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 eggplant, trimmed and sliced lengthwise into 4 planks
  2. 4 garlic cloves, minced (divided)
  3. 1 oz vegan shredded mozzarella
  4. ¼ cup panko breadcrumbs
  5. 1 shallot, minced
  6. 2 tsp Italian seasoning
  7. 14.5 oz fire roasted diced tomatoes
  8. 1 cup Israeli couscous
  9. 1 lemon, zested, one half juiced, one half cut into wedges (divided)
  10. 1 oz fresh basil, picked and torn (divided)
  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


Get Recipes Delivered

INSTRUCTIONS

1
Bake the eggplant

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.

2
Make the breadcrumb mixture

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

3
Make the garlicky tomato sauce

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.

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

5
Bake eggplant with topping

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.

6
Serve

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

SIMILAR RECIPES