-Preheat oven to 425.

-Cut 2 eggplants and 2 large Ronde de Nice squash into ¼ inch slices.

-Pour 2-3 TBS olive oil on to a large baking sheet and dip each eggplant or squash slice to lightly coat both sides.

-Cook the vegetables in the oven for 15 minutes or so until the eggplant is lightly browned.

-Take the skins off of 4-5 tomatoes by cutting a big X on the bottom of each tomato and soaking it in boiling water for 5 minutes. Then peel from the bottom up.

-Blend the tomatoes with a pinch of oregano and 2 cloves of garlic until smooth.

-Thinly slice 6 ounces of mozzarella and then break each slice into 2 inch size pieces (you want to end up with 12 pieces).

-Place 6 slices of eggplant on a nonstick baking sheet and top each slice with a tsp of the tomato sauce spread in a thin layer.

-Place a piece of mozzarella in the center of each slice and then top with a squash slice.

-Repeat with the tomato sauce and the cheese, covering with another slice of eggplant.

-Top with the remaining sauce.

-Let the stacks rest for 30 minutes before cooking.

-Preheat oven to 425 degrees again. Bake the stacks for 20-25 minutes.

-Remove from oven and sprinkle with each stack with some grated Parmesan cheese.

-Let the stacks rest 3 minutes before serving.