Italian Summer Vegetable Casserole

medium eggplant, sliced 1/4-inch thick

small to medium yellow squash, sliced 1/4-inch thick

medium zucchini, sliced 1/4-inch thick

large red bell pepper, seeded, stem and core removed, cut into approximately 12 long strips

large yellow bell pepper, seeded, stem and core removed, cut into approximately 12 long strips

olive oil plus 2 tablespoons

salt and freshly ground black pepper,

Cooking spray

jar (24-ounce) marinara sauce such as Bertolli Olive Oil and Garlic

large sprigs fresh basil, leaves torn

shredded Mozzarella cheese

freshly grated Parmesan cheese

panko

chopped fresh parsley