Preheat oven to 375 degrees.

Thaw quinoa patties if frozen.

Lightly sprinkle both sides of eggplant slices with kosher salt, and set slices in a large colander for 20-30 minutes, to release some of their moisture.

Mix cheeses together in a small bowl, and set aside.

Heat 2 Tbs olive oil in a large saucepan, and add garlic. Cook garlic for about 30-45 seconds, until fragrant. Do not let it burn!

Add canned tomatoes to garlic. Season with 1 teaspoon salt, and let simmer for 15 minutes.

While sauce is simmering, pat eggplant dry, and lightly brush each side with olive oil.

Grill eggplant slices until slightly charred on each side.

In a large, 9 x 13 inch baking pan, lay out 12 quinoa patties, and top with some sauce and and about 1 Tbs of the cheese on each. Add a slice of eggplant to each quinoa patty, and top with more sauce and cheese. Repeat with a second layer.

Bake for about 30 minutes, or until sauce is bubbly and cheese is melted.

Top with chopped fresh basil before serving, if desired.