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 Italian Seasoning. 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.)

Lightly sprinkle the veggies with salt on one side. Set aside on a baking sheet until the excess moisture is released, about 20 minutes. (If you are sensitive to salt, you may rub it off and pat
dry when ready to bake.)

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. (See note for an alternative method to cook the vegetables.)

Preheat the oven to 375⁰ F.

Lightly grease a large casserole dish with olive oil. Layer in this order: quinoa on the bottom, followed by a layer of Marinara sauce, a layer of sliced eggplant, a layer of cheese, and a layer of zucchini. Repeat layering vegetables, quinoa, and Marinarasauce. Finish by pouring the cashew (Béchamel) sauce on top.

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