Slice eggplant into ½ inch thick disks and lightly salt. Place in a colander and weight with a nesting bowl. Let sit for 20-30 minutes. Lay the eggplant slices on layered paper towels and completely dry them.

Preheat oven to 375˚F with the rack in the center of the oven. Line a baking sheet with parchment paper. Pair similar sized eggplant slices and arrange on the baking sheet. Place on half of the eggplant slices, place a slice of Provolone, and top with ½ roasted tomato (feel free to slice if you prefer).

Mix the parsley and basil together and divide between the eggplant slices with the cheese and tomatoes. Sprinkle on the spices, salt and pepper, and top with the rest of the Provolone cheese and the other eggplants slices.

In a small bowl, combine breadcrumbs, Quinoa Crispies and Parmesan. In another small bowl, beat the egg.

Firmly hold each eggplant sandwich and coat first in the egg on both sides; then coat in the breadcrumb mixture. Place on the baking sheet.

Bake for 20 minutes, flip, then for another 20 minutes, for 40 minutes total and golden on both sides.

Serve immediately with a drizzle of balsamic vinegar - especially if your tomatoes don't have any balsamic. Trust me, it makes these babies taste meaty!