Sounds yummy, Craig! I like to layer zucchini with the eggplant, too. I have not yet tried it with yellow squash but I'm sure it would be good. I slice mine a wee bit thicker than yours and brush with olive oil and sprinkle with parmesan, the broil on both sides until browned. Then layer pretty much like you did and bake with mozzarella and more parmesan.
I picked several yellow squash today and some sweet cherry peppers, loads of tomatoes and a few eggplant. I plan to make a version of ratatouille out of all that tomorrow. It's a slow cooker recipe and I posted it here a couple of years ago. At the end I toss in a big handful of fresh basil. Yum!
Your eggplant pics looks lovely! Thanks for sharing!
