This delicious dish is good in any season, and served up some major Italian flavors. You can use a variety of different ingredients to make this dish, but here is what I used:
2 tbs olive oil
Yellow crooked neck squash
Pinch of kosher salt
Slice eggplant and sprinkle with salt; allow the eggplant to sit for at least 20 minutes so that any bitterness is drawn out. Wipe off excess salt or liquid.
Brush eggplant slices with olive oil and grill for a few minutes on each side over medium heat.
In a casserole dish greased with olive oil, layer in this order:
Keep layering until you reach the top.
Top with Parmesan cheese.
Bake at 375 for 30 minutes until bubbling.
Tastes even better the next day!