Parmesan And Quinoa Eggplant Schnitzels | Donna Hay

Ingredients

• 2 x 350g (12¼ oz) medium eggplants (aubergines), trimmed and sliced lengthways into 1.5cm (½ inch) thick slices
• sea salt flakes
• 1½ cups (150g/5¼ oz) quinoa flakes
• ½ cup (40g/1½ oz) finely grated parmesan
• cracked black pepper
• 2 eggs, lightly beaten
• extra virgin olive oil, for drizzling
• 500g (1 lb 1 oz) vine-ripened cherry tomatoes
• rocket (arugula) leaves, fresh mozzarella and basil leaves, to serve