To make tomato sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook until wilted, stirring frequently, 5-7 minutes. Add tomatoes, garlic, salt, pepper, and red wine vinegar. Cook until it is thickened 12-15 minutes, stirring occasionally. Off the heat, add basil, and set it aside.
Pre-heat the oven to 400 degrees.
Place the zucchini slices in a colander set over a bowl; sprinkle it evenly with 1 tablespoon of salt. Let it drain for 30 minutes. You will realize that some of its juices will drain.
Rinse the zucchini slices and set them over paper towels to dry as much as possible.
Brush both sides of each zucchini slice with olive oil and grill in a griddle pan (or you can grill it outside if you have your grill on) in several batches. You do not want to grill them completely. All we want to do here is to slightly cook them.
To assemble: Spread 1/2 cup of the tomato sauce at the bottom of a casserole dish (mine is 10X13 inches). Cover the bottom of the dish with zucchini slices (just like you would do when making lasagna). Then equally distribute 1/2 cup of the tomato sauce, egg slices, mozzarella, parmesan cheese, basil leaves and mint leaves. Repeat this process one more time.
For the last layer cover the top only with the zucchini slices. Pour rest of the tomato sauce over the top. Sprinkle it with the grated parmesan.
Place it in the oven and bake for 40 minutes, or until the tomato sauce is bubbling.
Allow it to cool for 15 minutes before serving.
When ready to serve, garnish it with fresh mint leaves.