INGREDIENTS
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)
1 handful
fresh basil leaves (coarsely torn)
2 cups
mozzarella cheese (shredded)
2 cups
Parmesan cheese (grated, divided.)