Wash and clean the eggplants and zucchini. Cut them into slices lengthwise about 1/2″ (1 cm) thick. Salt them and leave them for about 1 hour to drain. Wash and dry them.
Bake them in a tray laid out with baking paper until reddened.
In the meantime, braise the finely chopped onions and garlic in the preheated olive oil. Add the mince and braise it until it changes color, while pressing on it with a spoon to break it up into bits.
Add half the tomatoes, grated beforehand. Season with salt and black pepper and leave on moderate heat for the water to boil off for 10-15 min. Add the chopped parsley and stir.
Smear an oven-safe tray with a little olive oil and arrange a row of eggplants, pour in some of the mince mixture, then another row of eggplants. Arrange a layer of zucchini for variety as well.
Keep arranging layers until out of ingredients and finish off with a row of eggplants. At the very top, arrange the rest of the roundly sliced tomatoes (peeled if desired). Bake in a 356°F (180 °C) oven about 40 min.