Prepare and Grill the Zucchini
Preheat the grill
Slice the zucchini length-wise, about ⅓" thick (they'll need to be sturdy enough to hold up on the grill)
Sprinkle the slices with 1 tsp kosher salt and set them aside in a colander to drain for 30 minutes. Rinse them well, pat dry with paper towels, and brush with olive oil.
Grill over low to medium heat for 10 minutes or until golden brown, turning once. (You can also use a grill pan)
Assemble the Dish
Preheat the oven to 400° F
Prepare a 9x9 baking dish or something roughly the same size (I used a 10" round cast-iron pan)
Ladle enough tomato sauce into the bottom of the pan to make a thin layer
Cover with a layer of zucchini, then mozzarella slices, egg slices, Parmesan, basil and mint leaves, and a pinch or two of freshly ground black pepper.
You may want the last layer to be zucchini before being covered completely with the last of the tomato sauce and Parmesan.
Bake for 40 minutes or until the cheese is golden and bubbly.
Let stand for 15 or 20 minutes before serving.