1Preheat oven to 425°F and line a large baking tray with parchment paper. Toss the eggplant with olive, salt and pepper and roast for about 10-12 minutes, until golden brown. Flip and roast for another 10-12 minutes on the other side. Reduce oven temperature to 375°F.
2Meanwhile, in a large pot heat the olive oil over medium. Add the onion and cook until just translucent. Add the garlic and oregano and cook for 1-2 minutes. Add the tomatoes and red pepper flakes, cover, and simmer for 15-20 minutes.
3To the tomato mixture, add the vinegar, basil, salt and pepper. Remove from heat and start your assembly. In a 10-by-6 inch baking pan, spool a fourth of the tomato mixture. Add a layer of the grilled eggplant, followed by parmesan cheese. Repeat until all the tomato and eggplant have been used up. Sprinkle the breadcrumbs on the top layer. Bake for 30-45 minutes, until the eggplant mixture is bubbly and the center is hot.
4Before serving, cook the Grain Trust Brown Rice according to the packet instructions.
5To serve, spoon a portion of rice onto a plate following by a slice of eggplant parmesan. Sprinkle fresh basil over top