Moroccan Quinoa-Stuffed Eggplant With Pine-Nut Parmesan

Directions

1. Preheat oven to 375°F.
1. Slice the eggplants in half lengthwise, right through the stem. Carve into the eggplant flesh all the way around the perimeter, and scoop flesh out; set aside. Place eggplant halves on a baking sheet, facing up. Brush the eggplant halves with 1 Tbsp. of the olive oil and ¼ tsp. salt. Bake eggplant for 20 minutes, or until golden brown and lightly tender.
1. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Finely chop reserved eggplant flesh, and place in pan. Cook 6 to 7 minutes, until softened. Add garlic, harissa, quinoa, and ¼ tsp salt; cook 2 minutes, stirring often. Stir in diced tomatoes and broth, and bring mixture to a boil. Reduce to a low simmer, cover, and cook 15 to 20 minutes, until quinoa is cooked and most of the liquid is absorbed.
1. Remove eggplant halves from oven and fill evenly with quinoa mixture. Place back in the oven for 15 minutes.
1. In a small bowl, combine pine nuts, nutritional yeast, garlic powder, and remaining ¼ tsp. salt. Sprinkle Pine Nut Parmesan evenly over each eggplant half, and garnish each with 1 Tbsp. basil.