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1
Preheat oven to 450 degrees.
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2
Line a baking sheet with foil and coat foil generously with olive oil.
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3
Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil.
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4
Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches).
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5
Place in oven and roast for 15 minutes.
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6
Eggplant will look dry on surface but should be soft when pierced with a knife.
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7
Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet.
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8
Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time).
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9
Turn oven down to 375 degrees.
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10
Oil a 2-quart gratin or baking dish with olive oil.
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11
Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce.
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12
Spoon into baking dish in an even layer.
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13
Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly.
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14
Cover with remaining tomato sauce and sprinkle on Parmesan cheese.
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15
Drizzle on remaining tablespoon of olive oil.
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16
Place in oven and bake 30 minutes, until browned and bubbling.
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17
Allow to sit for at least 10 minutes before serving.
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18
Sprinkle with torn or slivered basil leaves just before serving.
