Ingredients
The following ingredients have 6 Servings
- 3 medium sized eggplants that are sliced lengthwise into 1/4 inch pieces.
- olive oil
- salt and pepper
- about six cups of tomato sauce of which you can find the recipe here.
- 2 cups couscous (cooked)
- a handful fresh basil leaves (coarsely torn)
- 2 cups mozzarella cheese (shredded)
- 2 cups Parmesan cheese (grated, divided.)
Instruction
- Heat grill to medium high heat and then preheat oven to 350℉
- Brush slices of eggplant with olive oil and then season with salt and pepper on both sides.
- Grill eggplant slices for about 4 minutes on each side, until marked and tender.
- Meanwhile, prepare couscous as directed and stir in fresh basil leaves while still hot.
- In a medium sized mixing bowl, combine couscous, Mozzarella cheese and 1 cup of Parmesan cheese along with 2 cups of tomato sauce and then mix thoroughly.
- Use a deep 9x9" baking dish or skillet and then line with 1 cup of tomato sauce. Or, use a rectangular lasagna pan and then spread 2 cups of tomato sauce on bottom.
- Lay grilled eggplant slices out on a clean flat surface and then add a dollop of 2 tablespoons couscous mixture to one end of each slice. Tightly roll eggplants, beginning at the end with the filling and then roll from end to end.
- Place rolled eggplants in baking dish(es) and then cover with remaining tomato sauce. Sprinkle tops of eggplant wraps with remaining Parmesan cheese and then place in the hot oven.
- Bake for 15 to 20 minutes until bubbly. Remove from oven and allow to set 10 minutes before serving.