Rinse 1 cup of quinoa under cold water. Combine with 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

Preheat your oven to 400°F (200°C). Slice 1 large eggplant and lay on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 20 minutes.

In a saucepan over medium heat, combine 1 can of crushed tomatoes with 2 minced garlic cloves and 1 teaspoon of dried oregano. Simmer for 5-10 minutes. Add fresh basil towards the end.

Remove quinoa and eggplant from heat. Fluff quinoa with a fork and stir in eggplant and sauce. Let sit for a couple of minutes.

Serve by spooning the quinoa mixture onto plates. Sprinkle with 2 tablespoons of nutritional yeast and garnish with parsley. Enjoy warm!