Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.72 Kcal (2461 kJ) | ||
| Calories from fat | 342.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.02g | 58% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 241.66mg | 10% | |
| Potassium | 962.37mg | 20% | |
| Total Carbs | 51.82g | 17% | |
| Sugars | 12.68g | 51% | |
| Dietary Fiber | 8.81g | 35% | |
| Protein | 16.51g | 33% | |
| Vitamin C | 15.3mg | 26% | |
| Iron | 5.6mg | 31% | |
| Calcium | 75.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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