Layered Cous Cous, Zucchini, and Eggplant Casserole

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My life is far from royalty.

And although I do live with a princess...and my Hubby is king of the throne...(and we all know what throne I am talking about)

I am nowhere near living the life of a Queen.

In fact, if someone asked me what I did for a living, they would get a list of about 47 different things...

One of them being Throne cleaner.

And another being short order cook.

It just so happens that each person in our 'Royal Household' has different taste preferences, and when it comes to any meal of the day, we all want different things.

Of course neither of us is willing to budge, thus dinner may look something like this...

My Hubby, King of the Royal Throne, goes through food phases. I make something that he likes one night, so he request it every night of the week until he get's bored. (King of the Royal Throne switches to Picky Princess)

This week it's an egg Sammy.

My plating is also nowhere near Royalty, but considering this was eaten in the manner of a pig at a trough, I would say it looks about right.

It's really a simple dinner, just some whole grain rolls topped with avocado, humus, and Franks Red Hot Sauce.

My Hubby could swim in a pool of Frank's Sauce. It probably wouldn't feel good though, because I am assuming certain things would sting..Which is why swimming in a pool of chocolate would be so much better.

Don't forget the carton of eggs scrambled with spinach and goat cheese to go on top.

Then comes Ma.

As much as a carton of eggs doused in Franks sounds delicious, I figure I didn't want to clean another throne anytime soon.

My original plan was the make this meal for all three of us, but when the picky eaters decided otherwise, I decided to make it just for me. :)

Layered Cous Cous Eggplant and Zucchini Casserole

adapted from the incredible OhSheGlows

Ingredients:

1 large Eggplant shredded and thinly sliced

1 large zucchini thinly sliced

2 cups tomato sauce

1 - 1 1/2 cups prepared cous cous

2 TB prepared pesto

1 can drained and rinsed navy beans

1 cup spinach

1/2 cup fresh basil

1 tsp. dried rosemary

1 tsp. dried oregano

1 tsp.dried parsly

1 tsp. paprika

2 TB nutritional yeast

2 TB olive oil

2 tsp chopped garlic

Salt and Pepper

Directions:

1. Preheat oven to 450. On a baking sheet coated with paper or mat, spread sliced eggplants around and bake in the oven for about 13-15 minutes, or until wilted.

2. While eggplants are baking, using a food processor, blend beans, spinach, basil, spices, nutritional yeast, EVOO, and garlic until creamy. Set aside.

3. In a separate bowl add cous cous and pesto and mix until combined. Set aside.

4. Take eggplant out and remove and asseble the rest of the ingredients and get ready to layer casserole dish. I used a circle dish that was deep.

5. Start with a couple TB of tomato sauce on the bottom of a greased casserole bowl.

Then add eggplant,

Then bean puree.

Next add half of zucchini slices and more tomato sauce.

and half of cous cous,

Then repeat process over until all ingredients are gone. Top layer should be couscous.

6. Sprinkle a little bit extra of nutritional yeast on top for good measure. Turn down oven temp to 425 and bake casserole for about 30-40 minutes.

Get ready to drool.

I love casseroles. They are so filling and warm and remind me of sunday dinners with my family.

Only problem is Casseroles usually contains ToNs of fat and cream and cheese...which is the main reason why after Sunday dinners, everybody takes a quick 5 hour nap.