Preheat the oven to 400F. Toss the diced eggplant and zucchini with olive oil, salt, and pepper.

Spread the vegetables on a baking sheet and roast for 20 minutes until caramelized and tender.

Lower the oven temperature to 375F. In a 9x13 inch baking dish, spread a thin layer of tomato sauce.

Layer pasta sheets, a portion of the roasted vegetables, tomato sauce, and a handful of mozzarella and parmesan cheeses.

Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Let the lasagna rest for 10 minutes before slicing. Garnish with fresh chopped basil before serving.