Chop the Onion (1) and Fresh Basil Leaf (1 handful). Peel and mince the Garlic (5 clove). Set aside.
Slice the Zucchini (5) lengthwise ⅓ inch thick.
Place the zucchini slices in a colander set over a bowl; sprinkle it evenly with Salt (1 tablespoon). Let it drain for 30 minutes. You will realize that some of its juices will drain.
To hardboil eggs: In a saucepan with cold water and Egg (5), heat until just boiling, turn off the heat and let sit for 12 minutes. Run under water while peeling the shell off. Finally, thinly slice the hardboiled eggs and set aside.
For the tomato sauce: In a skillet over medium heat, heat Olive Oil (1 tablespoon). Add chopped onion and cook until wilted, stirring frequently, 5 to 7 minutes.
Add Canned Tomato Purée (28 ounce), minced garlic, Salt (1/2 teaspoon), Ground Black Pepper (1/4 cup) and Red Wine Vinegar (1 tablespoon). Cook until it is thickened 12-15 minutes, stirring occasionally. Turn off the heat, add Fresh Basil Leaf (1/4 cup) and set it aside.
Preheat the oven to 400 degrees F (200 degrees C).
Rinse the zucchini slices and set them over paper towels to dry as much as possible.
Brush both sides of each zucchini slice with Olive Oil (2 tablespoon).
Grill zucchini in a griddle pan (or you can grill it outside if you have your grill on) in several batches. You do not want to grill them completely. All we want to do here is to slightly cook them.
Spread ½ cup of the tomato sauce at the bottom of a casserole dish (mine is 10X13 inches). Cover the bottom of the dish with half of the zucchini slices (just like you would do when making lasagna). Then spread 1/2 cup of tomato sauce.
Top with half of the sliced eggs, half of the Fresh Mozzarella Cheese Ball (8 ounce), some of the Parmesan Cheese (1 cup), half of the fresh basil leaves, and half of the Fresh Mint Leaves (1 handful). Repeat.
For the last layer, cover the top with zucchini slices and pour the rest of the tomato sauce over the top. Sprinkle it with the grated parmesan.
Place it in the oven and bake for 40 minutes, or until the tomato sauce is bubbling.
Allow it to cool for 15 minutes before serving. When ready to serve, garnish it with fresh mint leaves. Enjoy!