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Preheat the oven to 190C degrees and grab a 26cm by 21cm baking tray. Lightly grease it with olive oil.
Set a large frying pan to a medium to high heat and add 2 tbsp olive oil. When hot, start frying aubergine in batches. Turn over when golden and put to one side when cooked. Continue to fry the rest.
While they cook, set another pan to medium to high heat and add 2 tbsp olive oil followed by the courgettes and fry for about 5mins before adding in tomatoes and thyme leaves. Season with salt and pepper. Cover with a lid leaving a gap and simmer for 7mins.
Soak pasta sheets in boiled water for 3mins.
Add a few spoons of the tomato sauce to the baking tray followed by a layer of aubergine and then ½ the courgettes/toms, ½ the mozza, more tomato sauce, ⅓ grated cheese, sprinkle salt and pepper. Next add the pasta layer followed by more sauce, more mozzarella, courgettes, cheese. Top with the last of the aubergine and sprinkle with cheese. Drizzle over with olive oil.
Bake for 30mins until cooked through and bubbling.