Place the sliced squash onto cookie sheets and dust with salt and pepper. Cook in the oven until edges start to brown and moisture looks evaporated, about 10 minutes.
Sauté the mushrooms in a bit of olive oil until slightly browned.
Sauté the eggplant in olive oil until browned but still firm.
In a bowl, combine the ricotta, 1/2 cup parmesan, the eggs, 1/2 the basil (about 1/4 cup packed) and a bit of salt and pepper. Stir until well combined.
Place a small amount of jarred sauce on the bottom of a baking dish.
Layer in this order; green zucchini, yellow squash, 1/2 ricotta mixture, eggplant, sauce, green zucchini, yellow squash, 1/2 ricotta, 4 oz. shredded mozzarella, mushrooms, sauce, 8 oz. mozzarella and the last 1/2 cup of parmesan.
Place in a decreased temperature 350 oven for 30 minutes.
Allow to cool for 10 minutes. Slice and serve up with a side salad.