Salt both sides of the eggplant slices and let them sit for 10-15 minutes to release their moisture.
Pat dry the eggplant slices with kitchen paper.
Mix in a bowl the ingredients for coating (quinoa flakes, grated parmesan, sesame seeds, salt and pepper).
In another bowl, beat the eggs.
Dip the eggplant slices on both sides, first in the beaten eggs and then in the coating mixture.
Place them nicely on an oiled baking tray and drizzle some olive oil on top.
Add the cherry tomatoes to the baking tray.
Bake in a preheated oven at 220°C on the air setting for 25-30 minutes or until they acquire a nice golden color and become crispy.
Serve with arugula, mozzarella and basil.
Alternatively, try serving them with basil oil. The combination of flavors will captivate you.