Eggplant and Zucchini Timbale Soufflé

This dish is considered a timbale because of its shape and the way it is constructed, and a soufflé because the eggs and cheese in the zucchini mixture rise like a soufflé and fall slightly when it cools. I think the flavors are best when the timbale is lukewarm, with just some olive oil drizzled over it. But served warm with the fresh tomato sauce accented by the Italian parsley and basil mayonnaise, it is pretty special. It is photographed here as a large timbale, which you would cut like