1. Preheat oven to 400°F. Line a large rimmed baking pan with parchment paper. Arrange chopped eggplant and mushrooms on prepared pan and drizzle with olive oil; toss to coat evenly. Sprinkle with salt and pepper. Bake about 15 minutes or until tender and beginning to brown. Remove from oven; set aside to cool.

2. Once cooled, transfer veggies to the bowl of a food processor. Cover and pulse until finely chopped and mixture resembles the texture of ground meat. Transfer mixture to a large bowl.

3. To the vegetable mixture add bread crumbs, cashews, 1/2 cup of the Parmesan, egg, cilantro, tomato paste, soy sauce, garlic, and crushed red pepper; mix well. Cover and chill at least 15 minutes before shaping.

4. Line rimmed baking pan with parchment paper; set aside. Shape mixture into 1 1/2-inch balls (about 2 Tbsp. each) and arrange in prepared pan. Lightly coat tops of meatballs with cooking spray. Bake 20 to 25 minutes or until golden brown and firm. Serve drizzled with Chimichurri Sauce; sprinkle with remaining 1/4 cup Parmesan cheese. Makes 4 servings.

Chimichurri Sauce

In a food processor or blender combine 1 1/2 cups packed fresh flat-leaf parsley, 1/3 cup olive oil, 2 Tbsp. chopped fresh oregano, 2 Tbsp. finely chopped shallot, 2 Tbsp. red wine vinegar, 2 Tbsp. lime juice, 3 cloves minced garlic, and 1/2 tsp. crushed red pepper. Cover and blend or process until finely chopped, scraping sides as necessary; set aside.