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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

In this Italian classic, we coat roasted eggplant in a fragrant garlic tomato sauce, gooey mozzarella cheese, and crispy bread crumbs. This tender, breaded eggplant is served with lemony couscous and fresh basil for a bright twist on a family favorite.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber Heart Health
SERVINGS
PREP & COOK TIME
55 min
CALORIES
520
FAT
4g
CARBOHYDRATES
107g
PROTEIN
17g

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INGREDIENTS

  1. 1 eggplant, trimmed and sliced lengthwise into 4 planks
  2. 4 garlic cloves, peeled and minced (divided)
  3. 1 oz vegan mozzarella
  4. 1/4 cup panko breadcrumbs
  5. 1 shallot, peeled and minced
  6. 2 tsp Italian seasoning blend
  7. 14.5 oz fire roasted diced tomatoes
  8. 1 cup Israeli couscous
  9. 1 lemon, zested, half juiced and half cut into wedges (divided)
  10. 0.25 oz basil, leaves torn (divided)
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Small saucepan with lid, Medium saucepan, Baking sheet
SERVINGS
PREP & COOK TIME
55 min
CALORIES
520
FAT
4g
CARBOHYDRATES
107g
PROTEIN
17g

Get Recipes Delivered

INSTRUCTIONS

1
Bake the eggplant

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. (4-serving meal: use 2 tbsp olive oil)

2
Make the breadcrumb mixture

Combine just half the garlic, mozzarella, breadcrumbs, and 2 tsp olive oil in small bowl and toss. (4-serving meal: use 4 tsp olive oil)

3
Make the garlicky tomato sauce

Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add remaining garlic, shallot, and Italian seasoning blend. Cook until fragrant, 2 to 3 minutes. Add diced tomatoes, ¼ tsp salt, and a pinch of pepper. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes. (4-serving meal: use 2 tbsp olive oil, ½ tsp salt)

4
Make the lemon-basil couscous

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. (4-serving meal: use 2½ cups water, 4 tsp olive oil)

5
Bake the eggplant with topping

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.

6
Serve

Divide lemon-basil couscous and eggplant parmesan with garlicky tomato sauce between plates. Top with remaining basil and serve with lemon wedges. Buon appetito!

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