Eggplant with Cashew Parmesan

1 medium eggplant (1 ½ pounds), peeled and cut into ¼ inch slices

Cooking spray (You can mix olive oil and water in a bottle to spritz.)

Pasta Sauce (We use Whole Foods 365 Organic Fat Free Pasta Sauce)

Parmesan Cheese (see below for cashew parmesan)

Set oven control to broil and place a rack about 6 inches from the heat.  Spray a large-rimmed baking sheet with nonstick cooking spray.   Place eggplant slices on the baking sheet and spray lightly with cooking spay.  Broil for about 5 – 7 minutes (check often).  The tops of the eggplant should be browned.  Remove from the oven.

In a saucepan heat your pasta sauce over medium heat about 2 minutes until heated through. 

Serve the eggplant with pasta sauce and cashew parmesan cheese.

Cashew Parmesan:

(courtesy of The Naked Kitchen)

1 c. raw cashews

6 T nutritional yeast

1 t. coarse ground sea salt or to taste

Preheat oven to 350 degrees.  Place the cashews on a baking sheet and bake in the oven about 10 minutes, stirring after 5 minutes. The trick is to let the cashews get brown but not burned. This is what makes that good nutty flavor.  Remove the cashews to a food processor and add in the yeast. Process until crumbly.  Add the salt and pulse to combine.  Makes 1 cup.  Serving size 2 tablespoons.