Zucchini Noodles with Eggplant and Tomatoes

Name: Zucchini Noodles with Eggplant and Tomatoes
Ingredients: 2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks; 2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks; 2 1/2 teaspoons kosher salt, divided; 1 tablespoon plus 2 teaspoons fresh lemon juice; 1 teaspoon honey; 1/8 teaspoon freshly ground black pepper; 3/4 cup (packed) basil leaves, chopped, divided; 5 tablespoons olive oil, divided, plus more for drizzling; 2 garlic cloves, thinly sliced; 1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4 slices on the bias; 2 cups cherry tomatoes, divided; 1/4 cup pitted cured black olives, halved, divided; 1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced