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