Israeli Couscous, Eggplant and Tomato Gratin
"This is an eggplant Parmesan of sorts on top of a bed of Israeli couscous. If you’ve made fresh tomato sauce over the summer or you’re still getting wonderful tomatoes at the farmers’ market, use fresh tomato sauce; otherwise, use canned tomatoes for your marinara sauce. You can substitute cooked grains for the Israeli couscous; if you don’t tolerate gluten, try the recipe using cooked brown rice instead. I like to use Japanese or baby Italian eggplants for this. Featured in: Couscous Salads, Big Bowls And Casseroles...."
INGREDIENTS
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1 1/2 pounds eggplant (2 medium globe eggplants or 4 to 6 smaller or Japanese eggplants), sliced into rounds, about 1/3 inch thick
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Salt to taste
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3 tablespoons extra- virgin olive oil (andplus additional for oiling the foil and baking dish)
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2 cups cooked Israeli couscous (see below). You can also use regular couscous or any other cooked grain.
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2 cups fresh tomato sauce or marinara sauce made from canned tomatoes
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2 ounces Parmesan cheese, grated (1/2 cup, tightly packed)
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Torn or slivered basil leaves for garnish
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