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