Season eggplant and zucchini slices with salt and olive oil. Grill or broil until veggies are tender, about 4 to 5 minutes.
Preheat oven to 350°F. Line a baking sheet lined with aluminum foil. Stack vegetables and shredded cheese in this order: eggplant, pesto, cheese, tomato, pesto, cheese, zucchini, pesto, cheese. Bake in the oven for 8 to 10 minutes until cheese begins to bubble. Top each stack with a basil leaf to serve.
