Baked Eggplant With Couscous {a megan original quicky}

prep time: 20 min.
feeds: a few to a bunch of people.
tools/ ingredients:

1 small eggplant, cut into slices
1 cup of couscous
half an onion, sliced (optional) i really like onions.
about 1 cup tomato sauce
2-3 tbsp tofutti plain creamcheese, or tofutti sour cream
a schwack of nutritional yeast
approx 1 tablespoon each: oregano, basil, parsley
olive oil
stove/oven
large baking pan
medium pot
small to medium mixing bowl
spoon


directions:

cook couscous. {pour 1 cup of couscous into a medium sized mixing bowl. pour 1 1/2 cups of boiling water in the bowl. mix the water and grain with a spoon. cover with dish towel for 5-8 minutes}

cook/heat the tomato sauce {medium sized pot, low to medium temp. stir occasionally.}

preheat oven at 450.

add creamcheese/sourcream to tom sauce until it become a lovely blush colour.

add spices. and nutritional yeast. {nutritional yeast is a deactivated yeast that attaches a cheesy, nutty or creamy flavour to your dish. it is a complete protein, source of b-complex vitamins, and low in fat and sodium. my fav condiment}

allow the sauce to thicken. still too runny? add more yeast. :)

pour oil all over the bottom of the baking pan. lay eggplant on the pan. some may overlap. place a few rings of onion on each slice eggplant slice. spoon couscous on each slice as well. pour tom sauce atop the couscous.

pop pan into oven at approx 450 for 10-15 minutes.

enjoy.