Ratatouille Lasagna

1 eggplant, cut into, 1/4-inch slices
2 zucchini, cut into, 1/4-inch slices
2 yellow squash, cut into, 1/4-inch slices
2 cup tomato concasse, peeled, seeded and diced
1 cup diced red pepper
1 cup diced yellow onion
2 tbsp chopped garlic
2 tbsp each chopped parsley, basil, and oregano
1 cup grated Parmesan cheese
4 tbsp olive oil
Salt and black pepper to taste

Preheat oven to 350 degrees. In a colander toss eggplant slices with about 1 tbsp salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant sliced and pat dry.
In a bowl combine tomatoes, onions, peppers, and garlic. In another bowl combine olive oil, herbs and 1/2 cup of Parmesan cheese. Oil an 8x10-inch baking dish.
Cover bottom of dish with a layer of eggplant slices, slightly overlapping.
Drizzle with herbed oil, and season with salt and pepper. Top with zucchini, then summer squash, seasoning each layer. Top with about 1/3 of tomato mixture.