Cheesy Brown Rice Gratin With Zucchini And Eggplant

• 3/4 cup uncooked long-grain brown rice
• 1 pound eggplant, cut into 1-inch cubes
• 1 pound zucchini, halved lengthwise and cut into 1-inch pieces
• 3/4 teaspoon salt, divided
• 2 tablespoons extra-virgin olive oil, divided
• Cooking spray
• 1 cup chopped onion
• 3 garlic cloves, minced
• 4 ounces Parmigiano-Reggiano cheese, grated and divided (1 cup)
• 1/4 cup half-and-half
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 2 ounces French bread, cut into 1-inch cubes
• 1/2 cup chopped walnuts
• 2 tablespoons chopped fresh parsley

1. Cook rice according to package directions, omitting salt and fat.
2. Preheat oven to 400u0b0.
3. Combine eggplant, zucchini, 1/4 teaspoon salt, and 1 tablespoon olive oil in a bowl; toss to combine. Place eggplant mixture evenly on a large baking sheet coated with cooking spray. Bake at 400u0b0 for 15 minutes. Place vegetables in a large bowl.
4. Reduce oven temperature to 375u0b0.
5. Heat a large nonstick skillet over medium heat. Add 2 teaspoons olive oil to pan, and swirl to coat. Add onion and garlic; cook for 12 minutes or until tender. Add onion mixture to eggplant mixture. Add cooked rice, remaining 1/2 teaspoon salt, 3/4 cup cheese, and the next 3 ingredients (through eggs), and stir well to combine. Spoon rice mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375u0b0 for 15 minutes.
6. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Heat a large skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan, and swirl to coat. Add breadcrumbs, and cook for 3 minutes or until toasted, stirring frequently. Remove pan from heat; stir in remaining 1/4 cup cheese, walnuts, and parsley.
7. Remove foil from rice mixture. Top evenly with breadcrumb mixture. Bake, uncovered, at 375u0b0 for 15 minutes or until vegetables are tender and topping is browned.
8. Wine Match: Pick a smooth, midweight red like Vietti Barbera d'Asti Tre Vigne, Piedmont, Italy, 2009 ($16). With its vibrant fruit and acidity, this soft-tannin wine stands up to the rich cheese without overpowering the tender veggies. --Scott Jones
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longgrain brown rice, eggplant, zucchini, salt, extravirgin olive oil, cooking spray, onion, garlic, cheese, freshly ground black pepper, eggs, bread, walnuts, parsley

Taken from www.myrecipes.com/recipe/cheesy-brown-rice-gratin (may not work)