Holiday Cashew Nut Loaf - cooking recipe

Ingredients

2 medium eggplants, sliced
6 tablespoons olive oil
1/2 cup brown rice
2 cups raw cashews, coarsely chopped
1 medium onion, chopped (about 1 1/2 cups)
3 garlic cloves, minced
3 large tomatoes
6 slices rye bread, toasted and crushed into crumbs
1/2 cup vegetable broth
2 teaspoons brewer's yeast
1 tablespoon fresh basil (or 1/2 tsp. dried)
2 teapoons fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon fresh lemon juice

Preparation

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.
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