With a mandolin, chop the vegetables very finely.
Make a pesto with the basil, oil and a little salt.
With a kitchen brush, as you build your mille-leaf, eggplant, pesto, zucchini, pesto and go, put oil, salt (barely!) and pepper on each vegetable slice. If you like, add pepper on the last layer.
Place in the oven at 180-200 degrees for about 30-40 minutes. Check that the vegetables are cooked through.
Serve warm or at room temperature.