Boil the zucchini for 5 minutes. Pass them under water to cool them and cut them in two equal parts lengthwise. Dig the two parts of the pulp that you will collect in a bowl.
Slice the eggplants in order to obtain discs of about one centimeter thick. Arrange in a greased baking pan. Cut the tomatoes into thin slices and place a slice on top of each eggplant. Cut the mozzarella into thin slices and place a slice on top of each tomato, one for eggplant.
Clean and cut into slices about 1cm in the eggplants lengthwise. Put them in a bowl sprinkle salt at least 10 minutes to remove the bitterness. Then grill the eggplant on the plate. Take a baking dish and grease it and pour a little tomato.