1.In a large saucepan of boiling salted water, cook the pasta until just tender; drain. Combine the pasta with zucchini and pesto; mix well.
2.Meanwhile, brush both sides of the eggplant slices with oil. In a large non-stick frying pan, cook eggplant in batches until browned on both sides; drain on absorbent paper.
3.Preheat the oven to 180°C (160°C fan-forced).
4.Spoon pasta into a shallow ovenproof dish (4-litre/16-cup capacity). Top with eggplant, overlapping the slices. Sprinkle eggplant with the 2 cheeses and top with tomatoes, cut-side up.
5.Bake, uncovered, for about 45 minutes or until heated through and cheese is lightly browned; cover with foil if over-browning.