Vegan Eggplant Parmesan

Step 1
Preheat oven to 425 degrees. Trim eggplant and cut lengthwise into 4 planks. Place on a baking sheet and toss with 1 tablespoon olive oil and a pinch of salt and pepper. Bake until lighly browned on each side, flipping halfway through, 15-20 minutes.

Step 2
Peel and mice 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 half of the minced garlic, mozzarella, panko breadcrumbs, and 2 teaspoons of olive oil to a small bowl. Toss to combine.

Step 3
Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add minced shallot, remaining minced garlic, and Italian seasoning. Cook until fragrant, 2-3 minutes. Add tomatoes, 1/4 teaspoon salt, and a pinch of pepper, then reduce heat to medium-low. Simmer until sauce is slightly thickened, 5-7 minutes.

Step 4
Add 1 1/4 cups of water and a pinch of salt to a small saucepan and bring to a boil. Add Israeli couscous, reduce heat to low, and cook, covered, until water is absorbed, 10-12 minutes. Add lemon zest, lemon juice, half of the torn basil leaves, 2 teaspoons olive oil, and a pinch of salt and pepper. Stir the lemon basil couscous to combine.

Step 5
Remove the baked eggplant from the oven and top with garlicky tomato sauce and breadcrumb mixture. Return to oven and bake until breadcrumbs are golden brown, 4-6 minutes.

Step 6
Divide the lemon basil couscous and eggplant parmesan between bowls. Top with remaining torn basil leaves and serve with lemon wedges. Tuck in!