DinnerDish

Eggplant Parmesan Couscous Bake

Name: Eggplant Parmesan Couscous Bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 eggplant, diced; 2 tbsp olive oil; 1 cup couscous; 1 cup vegetable broth; 2 cups marinara sauce; 1 1/2 cups shredded mozzarella; 1/2 cup grated parmesan; 1/3 cup panko breadcrumbs; 1/4 cup basil leaves; 1 tsp dried oregano; Kosher salt; Black pepper

A vegetarian bake with roasted eggplant, couscous, marinara, mozzarella, parmesan, basil, and panko.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

1 eggplant, diced

2 tbsp olive oil

1 cup couscous

1 cup vegetable broth

2 cups marinara sauce

1 1/2 cups shredded mozzarella

1/2 cup grated parmesan

1/3 cup panko breadcrumbs

1/4 cup basil leaves

1 tsp dried oregano

Kosher salt

Black pepper

Instructions

Step 1

Heat the oven to 425 F and oil a baking dish.

Step 2

Toss the eggplant with olive oil, oregano, salt, and pepper, then roast until browned.

Step 3

Bring the vegetable broth to a boil, pour over the couscous, cover, and let stand until fluffy.

Step 4

Fold the couscous with marinara, roasted eggplant, half the mozzarella, and half the parmesan.

Step 5

Spread in the baking dish and top with remaining cheeses and panko.

Step 6

Bake until bubbling and browned, then finish with basil.

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Servings

Timing

60 min

Meal type

Dinner

Recipe level

Dish

Visibility

public

Dietary tags

Peanut-freeVegetarian