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1. Peel the eggplants. Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.
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2. In a skillet, heat 1/4 cup olive oil and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.
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Lowfat Variation: spray eggplant and zucchini with olive oil and bake at 450F until brown. about 15 mins.
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3. Cook the ziti in boiling salted water. Drain and set aside.
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4. In a saucepan, heat the remaining 1/4 cup oil. Add the onion and cook until translucent. Add the garlic and cook for 2 minutes. Add the tomatoes, basil, parsley, salt and pepper. Simmer uncovered for 20 minutes. Pour into the bowl with the drained ziti.
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5. Rub two shallow baking pans with olive oil. In the first pan, put 1/4 of the ziti, then 1/4 of the eggplant and zucchini. Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan. Repeat the layers in that pan and do the same in the second pan.
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6. Bake one of the pans in a 350-degree oven for 30 minutes until the top is brown and crusty. Cover the other pan tightly with aluminum foil and freeze. Defrost before baking. Each pan will make 4 to 6 servings.
