Brush with olive oil and grill either on grill pan, or outside gas grill until done.
Sweat eggplant first by salting both sides then placing on paper towels for 30 minutes.
Rinse off excess salt. Dry.
Eggplant is dipped into egg and then panko and fried in pan until crispy on both sides.
Optionally, grill eggplant.
Arrange vegetables stacks, using either one layer of quinoa or alternating quinoa with some of the vegetables, adding in capers. Add in herbs of choice
Optional Garnish: Add a drizzle of olive oil if necessary, and some grated cheese.
Serve immediately or at room temperature.
This is best eaten at room temperature, or warm.