Dairy-free Eggplant Parmesan
Adapted from The New York Times
| Yield: 6 servings | Time: 1 hour 30 minutes |
Preheat oven to 450F. Line a baking sheet with foil and coat with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons olive oil. Line baking sheet with the slices in a single layer. Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when poked with a knife. Remove from oven and with oven mitts on cover pan with foil. Allow eggplant to steam for another 15 minutes. Turn oven down to 375F
Oil a 2 quart baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in ½ cup of tomato sauce. Spoon this mixture into baking dish in an even layer.
Remove eggplant slices from foil packet and layer on top of couscous, overlapping slice slightly. Cover with remaining tomato sauce and sprinkle with parmesan cheese. Drizzle with a tablespoon of olive oil and bake for 30 minutes, until brown and bubbling. Allow to sit for 10 minutes before topping with basil leaves and serving.
1 ½ pounds eggplant, sliced into rounds, about ⅓ inch thick
3 tablespoons olive oil
2 cups cooked Israeli couscous
2 cups homemade or nice tomato sauce
2 ounces parmesan cheese, or use this vegan recipe