Slice the eggplants, zucchini, pepper onion and tomato and grill them in the oven for about 30' until they are a bit crispy. Be careful: tomatoes and pepper and onion may need less time than the other vegetables.
In the meantime cut the feta cheese in cubes and mix it in a bowl with the eggs and the chopped ham. Add a pinch of pepper.
In a blender add the haselnuts until they are finely grated and mix them in a bowl with the breadcrumbs.
Cut the mozzarella ball in slices.
Once the veggies are ready use half of them to create a layer in your pan. Above that cover with half of the tomato puree, the feta mixture, and some mozzarella slices and basil. Repeat until all the ingredients are in the pan. Springle with the mix of the breadcrumbs and haselnuts until all the vegetables are fully covered. Add salt only if the cheese and the ham are not too salty.
Bake in the oven for about 40' until the upper side is stable and a has light brown colour. Let it rest 10' and then cut in pieces. Serve with warm bread! Enjoy!