Put all the ingredients listed above for the Cashew Cheez into a high-powered blender and blend until very smooth.

Transfer mixture into kettle on the stove top and heat on medium until the mixture thickens, then set aside until ready to use.

A) Cut the eggplant into 1 inch sections and fry on both sides in a small amount of safflower oil until the eggplant becomes moist, then place eggplant into large bowl with gluten-free seasoned coating mix and coat both sides with mix then re-fry eggplant sections until crisped in safflower oil.

B) Heat oven to 360 degrees. I used a 15x10 inch glass baking dish.

Grease the inside of the baking dish with safflower oil.

Place about 2/3 cup marinara sauce over bottom of the greased pan.

Place soft corn tortillas on top of the sauce, two tortillas on top of each other.

Place breaded, fried eggplant on the corn tortillas.

Spread Thyme, Rosemary and Basil on top of the eggplant.

Sprinkle mozzarella Daiya Mozzarella Cheese over the eggplant & spices.

Place half circles of onion on top of the Daiya Mozzarella Cheese.

Place drained tomatoes on top of the onions.

Spread the thickened cashew cheese over the veggie strata

Place hand crushed hard corn chips over the veggie strata and cashew cheez.

Top everything with the rest of the Marinara Sauce and sprinkle with dried basil.

Cover with foil and bake 1 hour and 30 minutes at 360 degrees

Serve with a salad