Preheat your oven to 180°C (350°F).

Wash and slice the eggplant, zucchini, and tomatoes into thin, even slices (approximately 1/4 inch thick). This will ensure that the vegetables cook evenly in the oven.

Lightly salt the eggplant slices and let them sit for about 10 minutes. This helps draw out any bitterness from the eggplant. After 10 minutes, pat the slices dry with a paper towel.

In a small bowl, combine 50 ml of olive oil, 5g of chopped fresh basil, 2 minced garlic cloves, 1 tsp of salt, and 1 tsp of black pepper. Stir well to create a flavorful olive oil sauce.

Set the sauce aside to allow the flavors to blend while you prepare the other ingredients.

Grease a large baking dish with a light layer of olive oil to prevent the vegetables from sticking.

Begin layering the vegetables in the dish, alternating between slices of eggplant, zucchini, and tomato. Overlap each slice slightly to create an attractive and even layer.

Once the vegetables are layered, pour the olive oil, garlic, and basil sauce evenly over the top. Ensure that all the vegetables are coated with the aromatic mixture.

Slice the mozzarella into thin pieces and distribute it evenly over the layered vegetables. The mozzarella will melt beautifully and create a creamy, cheesy top.

Sprinkle 30g of freshly grated Parmesan cheese over the mozzarella for added flavor and texture.

Place the baking dish in the preheated oven and bake at 180°C (350°F) for approximately 45 minutes. The vegetables should become tender, and the cheese should be melted and golden brown on top.

To check if it's done, insert a fork into the vegetables; they should be soft, but not mushy.

Remove the dish from the oven and let it cool for a few minutes before serving. This baked eggplant and zucchini dish pairs well with crusty bread or as a side to a main meal.