Combine the olive oil with the garlic and herbs. Brush the schnitzels with the remaining oil. Preheat oven to 200 degrees Celsius.
Place the vegies on the grill pan and grill for approximately 4 minutes each side. Set aside and sear the scnitzels for 3 minutes each side.
Heat the pasta sauce in a small pan.
Layer the veal, eggplant and zucchini with pasta sauce into four separate stacks in an ovenproof dish. Finish with a spoon of pasta sauce and top with mozzarella.
Bake in the oven for 10 minutes until the cheese has melted. Serve with steamed English spinach.
Note: Sometimes, a quality pasta sauce is much easier (and almost as good) as making your own. When buying a sauce, compare brands by checking the nutritional panel. Check the ingredients to see that it is made with foods that are recognisable and that there are no unfamiliar additives, and compare fat, sugar and salt content per 100g.
Makes 4 servings