Cheesy grilled vegetable and quinoa bake

Ingredients

• 2 (about 700g) eggplants, cut into 1cm-thick slices
• 80ml (1/3 cup) extra virgin olive oil
• 800g slender sweet potato, peeled, cut into 7mm-thick slices
• 4 (about 800g) zucchini, cut lengthways into 1cm-thick slices
• 2 red onions, cut into 6mm-thick rings
• 200g (1 cup) tri-coloured quinoa, rinsed
• 375ml (1 1/2 cups) water
• 2 x 410g cans diced tomatoes
• 1 cup fresh basil leaves, coarsely chopped
• 1 garlic clove, crushed
• 750g fresh ricotta, crumbled
• 2 eggs
• 80ml (1/3 cup) reduced-fat milk
• 70g (1 cup) parmesan (or vegetarian hard cheese), finely grated
• Small fresh basil leaves, extra, to serve