Recipe from Mama Me Gluten Free (dot) com
2 medium eggplant
3 cups cooked rice
23 ounces marinara sauce of your choice (I used a jar of Prego marinara)
Start rice to cook, unless you cooked it ahead of time. (When it's finished, let it sit.)
Wash eggplant and chop off ends. No need to peel. Slice eggplant into 1/2-inch (approximately - you don't want them too thin) rounds and then cube the rounds by slicing vertically and then horizontally. You want good-sized chunks of eggplant.
Place eggplant in large bowl and generously sprinkle with kosher salt, tossing to combine. Let sit for about 15 minutes to draw out some of the moisture.
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Place eggplant in a colander and rinse off the salt, shake to remove excess water then pat eggplant with paper towels to remove more moisture.
Turn eggplant onto parchment paper in a single layer on baking sheet. Bake for 20 minutes.
Pour marinara sauce into large pan or skillet, then add eggplant and stir to coat. Heat on medium heat until bubbling, then cover and simmer for 10 minutes. Fluff rice while eggplant simmers.
Add rice to eggplant, stir to combine and simmer for five more minutes.
Serve with salad or over a bed of fresh spinach (heat will wilt spinach a little bit).