To start preparing couscous eggplants and tomato gratin, heat a Grill pan. Sprinkle the oil and grill the aubergine slices until they are slightly golden on both sides. Do not cook the eggplant slices too much.
Remove the fire and keep aside until requested.
Preheating an oven at 180 degrees Celsius. Cook the couscous according to the instructions provided on the package.
Gain 7 -inch pan and spread the couscous on the bottom of the plate.
Mix the tomato sauce with the Harissa pasta and distribute on the couscous layer. (Season with salt if you use past).
Place the grilled aubergine slices at the top in order to cover the sauce. Sprinkle the bread crumbs and feta cheese above the aubergines.
Bake in the oven for 12-15 minutes until the upper brown and the cheese begins to melt. Garnish with mint leaves and serve immediately.
Serve eggplant couscous and tomato gratin for a quick and comforting meal of the week or for your next Potluck dinner.
