Ingredients:

• 2 large eggplants, sliced
• salt to taste
• 1 cup dry whole wheat bread crumbs
• 1/2 teaspoon brown sugar
• 1 onion, finely chopped
• 1 celery stalk, diced
• 1 roma (plum) tomato, seeded and chopped
• 1/2 cup red bell pepper, finely chopped
• 5 pimento-stuffed green olives, sliced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon powdered saffron*
• 1/2 cup soy milk
• 1/2 cup heavy cream
• 1/2 cup cashews

Heat oven to 375 degrees F (190 degrees C). Grease a medium baking dish. Cover the bottom of the dish with 1/2 the eggplant slices, salt.

 Toss together the bread crumbs and brown sugar and sprinkle about 1/4 cup of that over the layer of eggplant slices.

Mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with the rest of the bread crumbs.

In blender, blend the soy milk, cream, and cashews until smooth. Pour over the top of the layered dish.

Bake 30 Minutes, until crisp and golden brown.

*You can use paprika place of saffron