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1
Preheat oven to 400u00b0F; brush a baking dish, such as a 9x13-inch baking pan or a shallow earthenware casserole, with olive oil.
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2
To toast the breadcrumbs, heat 1 tablespoon of the olive oil over med-high heat in a small saute pan.
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3
Add the dried bread crumbs and stir until the crumbs begin to brown and get crunchy, about 2 minutes.
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4
Remove from heat and let cool slightly; put the bread crumbs in a small bowl and stir in the garlic, thyme, parsley, and Parmesan; season bread crumbs to taste with salt and pepper; set aside.
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5
Cut the stem off the eggplant, then slice it into 1/4-inch rounds.
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6
Cut the stems off the squash and slice them into 1/4 inch rounds, slightly on the bias for zucchini-type or slender squash; set aside.
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7
Melt the butter in a saute pan over medium heat.
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8
Cook the onions, stirring frequently, until soft, golden, and caramelized, about 15 minutes.
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9
Season to taste with salt and pepper.
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10
Spread the onions in the bottom of the baking dish; layer the eggplant and squash, in alternate rows, overlapping the vegetables and pushing the rows together a bit as you work to make more room.
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11
You may have a few slices left over, depending on the shape of your baking dish.
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12
Season the vegetables with salt and pepper and drizzle with the remaining 3 tablespoons olive oil.
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13
Bake, uncovered, until the vegetables are almost tender, about 45 minutes.
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14
Remove pan from oven and sprinkle the prepared bread crumbs evenly on top.
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15
Return pan to oven and bake until the crumbs are golden and the vegetables are completely tender, about 25 minutes.
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16
Serve immediately, directly from the baking dish.
