Heat grill to medium high heat and then preheat oven to 350℉
Brush slices of eggplant with olive oil and then season with salt and pepper on both sides.
Grill eggplant slices for about 4 minutes on each side, until marked and tender.
Meanwhile, prepare couscous as directed and stir in fresh basil leaves while still hot.
In a medium sized mixing bowl, combine couscous, Mozzarella cheese and 1 cup of Parmesan cheese along with 2 cups of tomato sauce and then mix thoroughly.
Use a deep 9x9" baking dish or skillet and then line with 1 cup of tomato sauce. Or, use a rectangular lasagna pan and then spread 2 cups of tomato sauce on bottom.
Lay grilled eggplant slices out on a clean flat surface and then add a dollop of 2 tablespoons couscous mixture to one end of each slice. Tightly roll eggplants, beginning at the end with the filling and then roll from end to end.
Place rolled eggplants in baking dish(es) and then cover with remaining tomato sauce. Sprinkle tops of eggplant wraps with remaining Parmesan cheese and then place in the hot oven.
Bake for 15 to 20 minutes until bubbly. Remove from oven and allow to set 10 minutes before serving.
The eggplant strips can be grilled and then stored in a sealed container for up to a day in the refrigerator.