Recipe Details

Ingredients

• 2 

  large Chinese eggplants, cut into 1/2" cubes

• Kosher salt

• 10 tbsp. 

  extra-virgin olive oil, divided

• 2 1/2 c. 

  cooked brown rice

• 1 

  small red onion, finely chopped

• 8 

  cloves garlic, finely chopped

• 1 tsp. 

  ground coriander

• 1 tsp. 

  ground cumin

• 1/2 tsp. 

  fennel seeds

• Freshly ground black pepper

• 1 

  (15.5-oz.) can chickpeas, drained

• 2 tbsp. 

  reduced-sodium soy sauce

• 1 tbsp. 

  granulated sugar

• 1/3 c. 

  chopped fresh parsley, divided

• 1 tsp. 

  snoked paprika

• 1/4 tsp. 

  MSG

• 4 oz. 

  mushrooms, finely chopped

• 3 tbsp. 

  all-purpose flour

• 3 c. 

  almond milk

• 3/4 c. 

  panko bread crumbs

Description

1. Step 1In a colander placed over a large bowl, toss eggplant with 1 teaspoon salt. Let sit about 30 minutes, then squeeze off excess moisture and pat dry with paper towels.
2. Step 2Meanwhile, brush a 13"-by-9" baking dish with 2 tablespoons oil and spread rice in an even layer.
3. Step 3In a large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic, coriander, cumin, fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion turns translucent, 5 to 6 minutes.
4. Step 4Add chickpeas, soy sauce, granulated sugar, and 1/4 cup parsley and cook, stirring occasionally, until chickpeas are golden, 4 to 5 minutes. Transfer chickpea mixture to baking dish; spread in an even layer.
5. Step 5In same skillet over medium heat, heat 2 tablespoons oil. Add drained eggplant, paprika, and 1/4 teaspoon pepper and cook, stirring occasionally, until golden and creamy, 10 to 12 minutes. Remove from heat, stir in MSG, and transfer to baking dish; spread in an even layer.
6. Step 6Preheat oven to 375°. In same skillet over medium heat, heat 3 tablespoons oil. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Whisk in flour and cook, stirring frequently, until golden, about 2 minutes. Gradually whisk in milk and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Drizzle all over eggplant mixture.
7. Step 7In a small bowl, toss panko, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining parsley and 2 tablespoons oil. Sprinkle over eggplant mixture.
8. Step 8Bake casserole until panko is golden, about 30 minutes.