Preheat oven to 425 degrees. Place zucchini and eggplant slices in a colander and sprinkle with salt. Allow to sit for 5-10 minutes to let excess water drain from vegetables.

Pat vegetables dry and then brush eggplant slices and zucchini slices with olive oil on both sides, and place flat on cookie sheet. Bake for about 12 minutes on middle rack, turning half way through

Heat 1 tablespoon coconut oil in skillet, add garlic, and cook 1 minute. Next add onions, and cook until translucent. Add in spinach and lentils, and cook another 2-3 minutes.

Lower oven to 350 degrees. In casserole dish, layer the following, making 5 towers: Slice of polenta, an eggplant slice, zucchini slice, tablespoon of lentil mixture, 1/2 teaspoons of crumbled feta, 2 slices of zucchini, an eggplant slice, and another another ½ teaspoons of feta

Place casserole dish in oven for 15 minutes to cook. Serve immediately