1. Preheat oven to 400 degrees

2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic to pan, and cook 30 seconds. Add onions and eggplant; cook 10mins. or until eggplant is soft. Add basil, tomatoes, tomato sauce, chicken broth and mahatma brown rice. Bring to a simmer. Sprinkle salt and pepper over chicken and add to pan. Note: To spice things up, add 1 tblsp of crushed red pepper flakes.

3. Ladle hot rice mixture into a 13x9-inch baking dish

4. Cover baking dish w/ aluminum foil and bake at 400 degrees for 60mins. Remove foil and stil in parmesan cheese. Bake an addition 5mins uncovered.