Eggplant Parmesan

Ingredients:

1 large eggplant[Brinjal/Vankaya]
2 zucchini[Ridge Guard/Beerakaya]
2 Tbsp olive oil, plus more for roasting vegetables
1/4 tsp sea salt
1 cup low-fat mozzarella
1 cup freshly grated Parmesan, divided
1/4 cup chopped fresh oregano[vaamu]
3/4 cup quinoa
1/4 cup chia seeds
1/4 cup fresh basil
1/4 tsp freshly ground pepper
1 jar marinara sauce (24 oz), no added salt or sugar
2 cups fresh spinach

Directions:

• Apply oil for eggplant and zucchini, and make it heat on the stove directly. 
• Soon it is cooked, peel off and cut them into even pieces.
• Again, apply oil on this along with salt and fry it for some time.
• Take a bowl, add Mozzarella, half Parmesan, and oregano.
• Now mix Chia, quinoa, left Parmesan, oil, pepper & basil in a separate bowl.
• Apply marinara on it, and add all the vegetables, cheese, spinach, oregano mixture.
• Add quinoa blend on this, and bake for half an hour.