Sauté the eggplant slices in oil over high heat until browned slightly, drain on paper towels, and set aside.
Combine tomatoes, seasonings, and grated vegetables in a skillet, cover, and simmer 15 minutes. Remove bay leaf, add Parmesan cheese, sesame seed meal, and blend well.
Place a layer of eggplant in an oiled, shallow 2-quart baking dish. Cover with half the tomato sauce, then half the mozzarella cheese. Repeat layers, and bake at 350 degrees about 30 minutes, until cheese is melted and begins to brown. Serve over the cooked rice.