squash:

3 medium zucchini or summer squash
olive oil

  • slice zucchini and toss with olive oil
  • bake at 400°F until undersides are browned, about 10 minutes
  • flip and bake until the other sides are browned
  • remove from oven

sauce:

2 tbsp. olive oil
onion, finely chopped
1 clove garlic, sliced
1 1/2 tsp. oregano
28 oz. can of tomatoes, puréed

  • sauté onion until softened, about 10 minutes
  • add garlic and oregano and cook for 30 seconds
  • add tomatoes, cover, reduce heat to low, and simmer for 20 minutes

1 tbsp. red wine or balsalmic vinegar
1/2 cup basil leaves
salt and pepper, to taste

  • add to sauce and stir to combine
  • remove to blender and purée to desired consistency

assembly:

1 1/2 oz. parmesan cheese, grated
1 1/2 oz. romano cheese, grated
1/3 cup bread crumbs
1 tbsp. olive oil

  • layer sauce, zucchini, and cheeses in an 8x8” baking dish until all ingredients are used, ending with cheese
  • combine bread crumbs with just enough oil to moisten and sprinkle on top
  • bake at 375°F until bubbling, about 30 minutes
  • rest 5 minutes before serving

source: https://cooking.nytimes.com/recipes/1901-jamie-olivers-eggplant-parmesan