Pre-heat oven to 350 degrees F. Prepare a large baking dish with non-stick cooking spray.
Slice eggplant in half. Then, slice each half into 1/4 inch slices.
Spritz eggplant slices with olive oil; sprinkle with sea salt. Drizzle strained tomatoes atop eggplant along with arugula, dill, ground cashews and Dijon.
Serve with more strained tomatoes , if desired. Enjoy!