Wash the eggplant, cut in half, scoop out and season with salt so that the liquid is drained off. Mash the blue cheese with a fork, mix in the cashew nuts and crushed garlic clove. Dry the aubergine, chop the hollowed out aubergine flesh and mix it into the cheese mixture.
Fill the aubergine halves with the mixture, smooth them out, sprinkle with parmesan and bake in the preheated oven at 150 degrees until the cheese turns brown. Arrange the aubergine halves on the plate and sprinkle with chopped parsley.
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