Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
In a saucepan, heat olive oil, then sauté the garlic and red pepper flakes, followed by zucchini for about 3 minutes. Add the crushed tomatoes and 1 teaspoon of salt, stirring well. Simmer for 10 minutes and add the basil and stir to combine. Remove from the heat and set aside, add Italian seasoning.
Prepare the white sauce by melting butter in a saucepan over medium heat. Add whole wheat flour and whisk until combined. Gradually add milk, whisking constantly until the mixture thickens. Season with salt to taste.
In a 9x13-inch baking dish, add enough tomato sauce to cover the bottom of the dish and spread in an even layer.
Add a layer of grilled eggplant slices, covering the bottom of the dish completely.
Repeat with the remaining ingredients, alternating layers of eggplant and tomato sauce, finishing with a layer of tomato sauce on top. Sprinkle some grated paneer on top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
