Vegetable Lasagna | Emerils.com

Ingredients

• 3 medium eggplant, cut lengthwise into 1/4-inch slices (about 3 3/4 pounds total)
• Salt
• 4 large zucchini, cut lengthwise into 1/4-inch slices
• 4 large yellow squash, cut lengthwise into 1/4-inch slices
• 1/2 cup plus 2 tablespoons olive oil
• 1/2 cup fresh whole-wheat breadcrumbs or coarse fresh breadcrumbs
• 1 teaspoon minced garlic
• 2 tablespoons balsamic vinegar
• 1/4 cup lightly toasted pine nuts
• 2 tablespoons chopped fresh basil leaves, plus more for garnish
• 1 tablespoon chopped fresh oregano leaves
• 1 teaspoon crushed red pepper, or to taste
• 2 cups Marinara Sauce (recipe follows)
• 1 pound fresh mozzarella cheese, cut into 1/2-inch slices
• 12 ounces goat cheese, crumbled
• Parmesan cheese, for garnish