Preheat oven to 350 degrees.

Slice eggplants the long way into 1/4” strips.

Sprinkle with salt on both sides to remove moisture and place on a rack to dry for 20 minutes. (This also removes bitterness.)

Brush eggplant strips on both sides with olive oil.

Roast or grill for a few minutes — until soft.

Place a spoonful of cashew cheese on one end of each strip and roll eggplant around it.

Pour tomato sauce into a baking dish - about an inch high.

Place rolled eggplant in sauce and bake until sauce is bubbling - about 20 minutes.

Garnish with parsley