Cheesy Brown Rice Gratin With Zucchini And Eggplant

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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

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