Rinse Quinoa (1/4 cup) thoroughly and cook on stove top according to directions. Set aside once cooked.
Cut Eggplant (1) in half lengthwise; remove pulp, leaving a ¼ inch thick shell. Cube the pulp; set shells and pulp aside.
In a large nonstick skillet coated with Coconut Oil Cooking Spray (to taste), sauté Onion (1/2 cup) and Garlic (2 clove) until tender.
Add Zucchini (1/2 cup), Bell Pepper (1/2 cup), and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.
Stir in the Tomato (3/4 cup), Ground Flaxseed (1/4 cup), Dried Parsley (1/2 tablespoon), Dried Thyme (1/2 cup), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon). Cook for 1 minute.
Remove from heat, stir in cooked quinoa. Divide mixture evenly between the eggplant shells; sprinkle with Grated Parmesan Cheese (1 tablespoon) and Paprika (to taste).
Place on baking sheet and bake at 400 degrees F (200 degrees C) for 20-25 minutes or until shells are tender.