Summer Vegetable Chicken Tortilla Casserole

Name: Summer Vegetable Chicken Tortilla Casserole
Ingredients: 2 cups chopped eggplant (1/2-inch); 2 cups chopped onions (1/2-inch); 1 cup corn, fresh or frozen (thawed); 3 tablespoons extra-virgin olive oil, divided; ½ teaspoon salt, divided; ½ teaspoon pepper, divided; 1 pound chicken tenders; 2 cups chopped zucchini or squash (1/2-inch); 3 cloves garlic, minced; 12 corn tortillas, halved; 1 ¼ cups canned red enchilada sauce, divided; 2 cups shredded Monterey Jack cheese; Cilantro, for garnish; Lime wedges, for serving