Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0eHere is what you'll need!Quinoa Eggplant Parm Boat #VeganFridaysServings: 4 INGREDIENTS2 eggplantsOlive oil½ teaspoon kosher salt ½ teaspoon pepper¼ cup onion, chopped3 cloves garlic, minced½ cup quinoa 1 cup vegetable stock1 cup vegan shredded mozzarella1 cup marinara PREPARATIONPreheat oven to 375ºF/190ºC.On a cutting board, slice off the stem of the eggplants, and then cut in half lengthwise.Cut or scoop out the middle of the eggplants and place on a sheet tray. Roughly chop scooped out center of the eggplant, and set aside. Drizzle eggplant halves with olive oil, salt, and pepper, then bake for 10 minutes.In a pot, heat 1 teaspoon of olive oil over medium heat. Add the onion and cook until soft. Add the garlic and quinoa. Stir and cook for 2 minutes. Add the vegetable broth, stir, and bring to a boil. Cover and reduce heat to a simmer for 15 minutes. Uncover and scoop evenly into the eggplant boats. Cover the tops with cheese, spread marinara on top, and sprinkle with more cheese.Bake for 20-25 minutes, or until the cheese is melted. Enjoy!Check us out on Facebook! - facebook.com/buzzfeedtastyCredits: https://www.buzzfeed.com/bfmp/videos/21057MUSICSummer Break Licensed via Warner Chappell Production Music Inc.