Stir the oil with the herbs, salt, and pepper. Brush it onto both sides of the eggplant and zucchini. Lay the eggplant and zucchini in single layers on separate rimmed baking sheets, or move to a grill, using a grill basket if needed. Broil or grill 2 inches from the heat for 4 or 5 minutes, until light brown. Turn, brush the other side with the herbed oil, and broil until lightly brown, and soft. Remove from broiler or grill. 

Preheat oven to 350 degrees. Layer half of the eggplant slices in a wide, shallow 2- or 3-quart baking dish. Top with half of the zucchini. Layer in half of the Parmesan and ricotta, spaghetti sauce, and fennel seed. Repeat the layers with the remaining ingredients, finishing with the mozzarella. Cover and bake 20 to 25 minutes, or until hot and bubbly. 

This dish freezes well. To reheat, defrost, covered, in the refrigerator and bake in a 350-degree oven for about 30 to 40 minutes, until heated through. 

Variation: Blanch, sauté, and drain turnip greens, preferably small but cutting as necessary, and substitute for the zucchini.