Drain the eggplant again in a strainer, being sure to express as much of the excess water out of it. The salt will continue to work to draw the excess moisture out of it. Add all of the veggies together and mix well with the eggs and seasonings. When the quinoa is cooked, let cool just a bit before adding to the egg/veggie mix. Otherwise, the hot grain will begin to cook the eggs. Add the meatless crumbles and the eggplant; mix well. At this stage, the mix will be very moist, and won't hold together. Mix the cooled grain into it, and begin adding the bread crumbs. I added the Panko first, then added the Italian bread crumbs gradually. It will be a loose mixture; rather than roll the balls like you would in making meat balls, these need to be hand packed. I made small (1") sized, and large (3") sized balls.