Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes until all the water is absorbed. Remove from the heat and let sit covered for 10 minutes.

Fluff quinoa with a fork. Stir in the chopped parsley and set aside uncovered.

Slice the eggplants and zucchinis lengthwise into long thin slices (less than 1/8-inch). Place on a baking sheet/s. (A mandolin is ideal for slicing.)

Sprinkle the veggies with salt and set aside on a baking sheet until the excess moisture is released, about 20 minutes. Pat dry when ready to use.

Cook the cashew sauce while waiting for the veggies. (See directions below.)

Heat a cast iron or heavy-bottomed pan over medium-high heat. Coat the pan with oil and sear the eggplant and zucchini slices until browned on both sides. Set aside for assembly.

Preheat the oven to 375⁰ F.

Grease a large casserole dish with olive oil. Layer in this order: quinoa on the bottom, a thin layer of tomato or marinara sauce, a layer of sliced eggplant, a layer of cheese, and a layer of zucchini. Repeat layers. Finish with the cashew sauce and sprinkle with the remaining cheese.

Bake for 45 minutes or until all the vegetables are soft.