Preheat ove to 375 degrees. Lightly grease an 8 x 8 baking dish.
1.Fill a large bowl with cold water and one teaspoon sea salt . Place eggplant cubes in water for 20 minutes to remove bitterness.
2.Drain eggplant cubes and pat them dry.
3.Heat olive oil in large nonstick skillet over med-high heat. Add onion , garlic, and 1/2 teaspoon of sea salt and saute for 6 to 7 minutes, or until onion are translucent.
4.Add eggplant cubes and saute for 10 minutes, stirring frequently , making sure eggplant doesnt stick.
Add tomato sauce, basil and 1/2 teaspoon sea salt, turn heat to low, cover with a lid and cook for 25 to 30 minutes.
5.Meanwhile in another non-stick skillet over med-high heat toast quinoa with red pepper flakes , black pepper and a pinch of sea salt for 2 minutes. Set aside
6.In a large bowl combine quinoa , eggplant sauce and 1/2 cup of parmesan cheese.
7.Transfer quinoa mixture to baking dish, top with remaining parmesan and romano cheeses.
8.Bake for 25 to 30 minutes. then turn on broiler and broil for 1 to 2 minutes to carefully brown top
