Preheat oven to 375 Fahrenheit.
Using a mandolin, cheese slicer, or a knife –slice eggplant and zucchini into thin strips long ways.
Place zucchini and eggplant on a baking sheet and sprinkle slices with salt – bake in oven for 10 minutes.
In a large pan over medium heat, saute garlic and brown meat. Stir in marinara sauce.
Pat zucchini and eggplant dry with paper towels after taking out of the oven to cut down on excess water.
In a separate bowl, mix together the ricotta, egg, and Italian seasoning.
In a 9 by 13 baking dish layer zucchini and eggplant, ½ the meat and sauce, and ½ the ricotta until to the top of dish. Repeat. Finish with a layer of eggplant/zucchini.
Top lasagna with mozzarella then bake for 20 minutes.
Remove and cover in shredded parmesan then bake an additional 8 minutes and broil on high for 2 minutes for a crispy top.