Preheat the oven to 375°F or 190°C.
With a spoon, scoop out the aubergine flesh, leaving the shell intact.
Chop the flesh and set aside.
Heat the olive oil in a pan and sauté the onion and garlic until soft but not coloured. Add the chopped aubergine, can of tomatoes and cooked quinoa. Stir well and simmer for 10 minutes.
Remove from the heat, allow to cool slightly and then stir in the ricotta, basil leaves and half the Parmesan. Season to taste.
Spoon the mixture into the aubergine shells and arrange them onto a baking tray. Top with the remaining Parmesan.
Bake for 25-30 minutes until golden and piping hot throughout.
Serve with whole basil leaves for garnish.
