2 medium eggplants
6 tbls olive oil
1.5 cups of wild rice cooked
2 cups of raw cashews
1 med onion chopped
3 garlic cloves
3 tomatoes
6 slices of rye bread- toasted and crushed into crumbs
1/2 cup of vegetable broth
2 tbles brewers yeast (I used nutritional yeast)
1tbl fresh basil
2 tesp fresh thyme
1/2 teaspoon fresh lemon juice (I used about two tble)

I did not have rye bread so I used Italian seasoned bread crumbs mixed with honeyed wheat germ

Broil eggplant slices that have been brushed with olive oil and sprinkle with salt and pepper to taste. Broil 5-7 min on one side, turn and broil 5 more minutes on the other side. Set aside and lower overn to 350 degrees.

Saute cashews, onion and garlic for 5-7 min or until onion is soft and brown. Chop one tomato and add to skillet for three more minutes.

Transfer cashew mix to large bowl. Sitr in cooked rice, breadcrumbs, broth, yeast, basil, thyme, lemon juice. Season with salt and pepper.

Coat a 9x13 baking dish with cooking spray (I used butter). Line the bottom of dish with half of the eggplant slices. Spoon cashew mixture on top. Place remaining eggplant slices on top with sliced tomatoes down the middle making a pretty red stripe. I sprinkled with parmesan cheese.

Bake 40-45 minutes- it does not hold together like a meatloaf. It has the consistency of dressing, however, very tasty especially if you cut up pieces of eggplant in each mouthful.