Preheat oven to 375F

For the Eggplant:

• 1 large eggplant, thinly slice
• olive oil
• salt and pepper

Heat a 1/2 T in large skillet over medium-high heat and saute the eggplant on each side for 2-3 minutes. Repeat until all the eggplant has been sauteed, adding olive oil as needed. 

For the Sauce:

• 1 small onion, minced
• 1 garlic clove, minced
• 1T olive oil
• 1-15oz can no-salt added diced tomatoes
• 1-8oz can tomato paste
• salt and pepper

In a small sauce pan heat the olive oil over medium heat.  Add the onion and saute for 3-4 minutes until soft; stir in the garlic- cook one minute.  Stir in the remaining ingredients and simmer on low until ready to use. 

For the Nutty-Bean Parsley Cheeze:

• 1-15oz can white beans
• 2 T olive oil
• 1 bunch flat leaf parsley, roughly chopped
• 1 jalapeno, chopped
• 2T each of macadamia nuts & cashews
• 2T nutritional yeast (optional)
• 1t salt
• 1/2t pepper

Place everything in a food processor and process until smooth. 

1 large tomato, sliced into 4 rounds

Assembly: 
You will need an 8×8 baking dish.

1. Spoon in 1/3 of the sauce and evenly distribute across the bottom of the baking dish.
2. Place one single layer of eggplant over the sauce, some of the eggplant will over lap-that is fine.
3. On top of the eggplant spread 1/3 of the cheeze mixture in one even layer.
4. Top the cheeze layer with sauce.
5. Repeat steps 2-4.
6. Repeat steps 2 & 3.
7. Top with the slices of tomato and a drizzle of olive oil. Bake for 30 minutes, until bubbly and lightly browned.