Trim, peel, and dice <quantity>1</quantity> onion

Press or mince <quantity>1</quantity> garlic clove

Trim and thinly slice <quantity>1</quantity> zucchini

Trim and thinly slice <quantity>1</quantity> eggplant

Slice <quantity>2</quantity> mozzarella balls

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a saucepan over medium heat and add the diced onion

Add the minced garlic and stir

Add <quantity>2<unit>tsp</unit></quantity> of salt and cook until golden brown

Add <quantity>1<unit>sprig</unit></quantity> of rosemary, <quantity>1<unit>sprig</unit></quantity> of thyme, and <quantity>5<unit>leaves</unit></quantity> of basil. Stir and add <quantity>400<unit>g</unit></quantity> of peeled tomatoes

Rinse the can with a little water and add the water to the pan

Cook until the sauce has a creamy texture

Add ground black pepper to taste and stir. The tomato sauce is ready

Add olive oil to taste in a hot skillet and grill the eggplant slices over high heat on both sides until lightly brown. Season with salt to taste

Grill the zucchini slices on both sides until lightly brown. Season with salt to taste

Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Layer the eggplant slices to cover the bottom of a small roasting pan. Top with tomato sauce to taste and ½ of sliced mozzarella

Make another layer with the zucchini slices. Top with tomato sauce to taste and the remaining mozzarella slices

Layer the remaining eggplant slices, top with tomato sauce and cover with grated parmesan cheese to taste

Broil the lasagna at <temperature>200<unit>°C</unit></temperature> until the cheese is melted. The eggplant & zucchini lasagna is ready

Enjoy!