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.
Combine all the ingredients in a high-speed blender. Whirl until smooth and well combined. Set aside until ready to assemble.
Variation: Omit the zucchini and increase the eggplant to 4 small eggplant, about 10 ounces each.
If nuts are an allergen, omit the cashew sauce and increase the plant cheese and tomato sauce. Or use crumbled tofu. (This has not been tested.)