Eggplant Casserole

Ingredients

• 2 large Chinese eggplants, cut into 1/2" cubes
• 10 tbsp. extra-virgin olive oil, divided
• 2.5 c. cooked brown rice
• 1 small red onion, finely chopped
• 8 cloves garlic, finely chopped
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 0.5 tsp. fennel seeds
• 1 (15.5-oz.) can chickpeas, drained
• 2 tbsp. reduced-sodium soy sauce
• 1 tbsp. granulated sugar
• 0.333 c. chopped fresh parsley, divided
• 1 tsp. snoked paprika
• 0.25 tsp. MSG
• 4 oz. mushrooms, finely chopped
• 3 tbsp. all-purpose flour
• 3 c. almond milk
• 0.75 c. panko bread crumbs

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