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Peel and slice the eggplant into 1" slices. Season with salt and let sit for a half hour to draw out some of the moisture.
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create a breading station with flour, the eggs mixed with some water (egg wash) and the cooked quinoa with the dry herbs all in seperate bowls. Make sure to lightly season each of the 3 bowls with salt and pepper.
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Dredge the eggplant in the flour, than the egg wash, the flour, the egg wash, and then the quinoa. Make sure to pack the quinoa on tightly.
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Bake in a 375 degree Fahrenheit oven for 20 minutes, or until slightly brown.
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Mix together the mozzarella and the balsamic vinegar. Top on the eggplant, with the tomato sauce, and parmesan.
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Bake for another 5 minutes, or until the cheese is melted and slightly brown. Garnish with the chopped parsley.