For a great weeknight dinner, this meat-free dish is hearty and satisfying, loaded with delicious tastes and textures.
Prepare basmati rice according to package directions. Preheat oven to 425˚F. Line a large baking sheet with parchment paper.
Toss rice with tomato sauce; keep warm.
Place flour in shallow dish. Place eggs in separate shallow dish. Combine ground almonds with Parmesan in another shallow dish. Dredge eggplant slices in flour, shaking off excess; dip into eggs. Dredge in almond mixture until well coated. Repeat with remaining eggplant slices.
Arrange eggplant in single layer on prepared baking sheet. Arrange rapini in single layer on separate baking sheet; drizzle eggplant and rapini with olive oil. Season with salt. Bake, turning once, for 18 to 20 minutes or until eggplant is tender and rapini is lightly charred.
Divide rice evenly among 4 plates. Top with roasted eggplant and rapini. Sprinkle basil over top.
For extra indulgence, top eggplant with fresh mozzarella or burrata cheese.