Eggplant Casserole

Name: Eggplant Casserole
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