Cook rice according to package directions, omitting salt and fat. Preheat oven to 400°.

Combine eggplant, zucchini, 1/4 teaspoon salt, and 1 tablespoon olive oil on a large baking sheet; toss to combine. Bake at 400° for 15 minutes. Place vegetables in a large bowl.

Reduce oven temperature to 375°. Heat a large nonstick skillet over medium heat. Add 2 teaspoons olive oil to pan, and swirl to coat. Add onion and garlic; cook for 12 minutes or until tender. Add onion mixture to eggplant mixture. Add cooked rice, remaining 1/2 teaspoon salt, 3/4 cup cheese, and the next 3 ingredients (through eggs), and stir well to combine. Spoon rice mixture into an 11 x 7 inch glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375° for 15 minutes.

Place bread in a food processor; pulse until coarse crumbs measure 1 cup. Heat a large skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan, and swirl to coat. Add breadcrumbs, and cook for 3 minutes or until toasted, stirring frequently. Remove pan from heat; stir in remaining 1/4 cup cheese, walnuts, and parsley.

Remove foil from rice mixture. Top evenly with breadcrumb mixture. Bake, uncovered, at 375° for 15 minutes or until vegetables are tender and topping is browned.