Vegetable Parmesan

Ingredients

• Butter, for greasing the baking dish
• 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
• 2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
• 2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1 (26-ounce) jar marinara sauce, divided
• 3 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan, divided
• 1 cup plain bread crumbs

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