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["Preheat oven to broil. Brush eggplant slices with 2 tbls. oil, and sprinkle with salt and pepper to taste. Place on a baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices, and broil 5 more minutes, or until slices are tender and light brown. Set aside, and lower oven heat to 350*F.", "Cook rice, following package directions, and set aside. Meanwhile, heat remaining 4 tbls. oil in a large skillet over medium heat. Saute cashews, onion and garlic in oil 5 to 7 minutes, or until onion is soft and brown. Chop one tomato, and add to skillet; cook 3 more minutes.", "Transfer cashew mix to large bowl. Stir in cooked rice, breadcrumbs, broth, brewer's yeast, basil, thyme and lemon juice. Season to taste with salt and pepper.", "Coat a 9""x13"" oval baking dish with cooking spray. Line the bottom of the dish with half of the broiled eggplant slices. Spoon in cashew mixture. Top with remaining eggplant slices. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.", "Bake 40 to 45 minutes, or until the top is brown and filling is hot. Serve immediately. Enjoy.", "!"]
