1. Preheat oven to 400°; adjust 2 oven racks to upper and lower positions. Line 2 rimmed baking pans with parchment paper. Brush eggplant halves with 2 tablespoons oil and sprinkle with 3/4 teaspoon salt; place, cut side down, on 1 prepared pan and roast 35 minutes or until tender, turning once. Spread walnuts and pine nuts on remaining prepared pan. During last 5 minutes of roasting, add nuts to oven; roast 5 minutes or until lightly browned and fragrant.
2. Prepare bulgur as label directs; remove from heat.
3. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add squash; cook and stir 6 minutes or until lightly browned. Add plant-based ground, coriander, remaining 3/4 teaspoon salt and 1/2 teaspoon pepper; cook 6 minutes or until ground is browned and squash is tender, stirring occasionally. Fold squash mixture, parsley, pomegranate arils, walnuts and pine nuts into bulgur. Makes about 4 cups bulgur mixture.
4. With large spoon, scoop out seeds from cut sides of eggplant; discard. Stuff cut sides of eggplant with bulgur mixture; serve garnished with parsley, pomegranate arils and/or balsamic glaze, if desired. Makes 6 stuffed eggplant halves.

Approximate nutritional values per serving (1 stuffed eggplant half): 392 Calories, 27g Fat, 3g Saturated Fat, 0mg Cholesterol, 1022mg Sodium, 32g Carbohydrates, 13g Fiber, 11g Sugars, 0g Added Sugars, 12g Protein