-
1
Preheat oven to broil.
-
2
Brush eggplant slices with 2 Tbs.
-
3
oil, and sprinkle with salt and pepper to taste.
-
4
Place on baking sheet coated with cooking spray, and broil 5 to 7 minutes.
-
5
Turn eggplant slices, and broil 5 minutes more, or until slices are tender and light brown.
-
6
Set aside, and reduce oven to 350F.
-
7
Cook rice according to package directions, and set aside.
-
8
Meanwhile, heat remaining 4 Tbs.
-
9
oil in large skillet over medium heat.
-
10
Saute cashews, onion and garlic in oil 5 to 7 minutes, or until onion is softened and browned.
-
11
Chop one tomato, and add to skillet; cook 3 minutes more.
-
12
Transfer cashew mixture to large bowl.
-
13
Stir in cooked rice, breadcrumbs, broth, brewers yeast, basil, thyme and lemon juice.
-
14
Season to taste with salt and pepper.
-
15
Coat 9x13-inch oval baking dish with cooking spray.
-
16
Line bottom of dish with half of broiled eggplant slices.
-
17
Spoon in cashew mixture.
-
18
Top with remaining eggplant slices.
-
19
Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.
-
20
Bake 40 to 45 minutes, or until top is browned and filling is hot.
-
21
Serve immediately.
