Preheat oven to 400 degrees F.
Trim both ends of the eggplants and slice 1/2-inch thick. Rub 1/3 cup of the olive oil on the bottom of a cookie sheet and place the eggplant slices onto the oil. Turn once and coat the other side with the oil. Arrange in a single layer, sprinkle eggplant with 1/2 teaspoon each with salt and Herbs de Provence. Place in preheated oven and bake for 15 minutes until soft and slightly shriveled. Cool briefly.
Trim squash ends and slice lengthwise about 1/2-inch thick.
Coat a gratin dish or a 9 X 13 inch dish with 2 teaspoons olive oil and sprinkle 1 teaspoon of Herbs de Provence. I added a bit more than this.
Place a layer of eggplant over the bottom of the dish; add a layer of squash slices, then tomato slices. Sprinkle salt, pepper, and a little Herbs de Provence over this layer. Then repeat, until you have used up all the vegetables.
Mix the bread crumbs, Parmesan and a little more Herbs de Provence together in a small bowl. Sprinkle over the vegetables and drizzle remaining oil over all.
Bake approximately 40 minutes, until vegetables are soft, juices are bubbling, and the top is golden brown. Cool slightly before serving.
Serves 6 to 8.
* Learn how easy it is to make Making Homemade Bread Crumbs.
Layered Summer Vegetable Tian Recipe: https://whatscookingamerica.net/layered-summer-vegetables-with-herbs-de-provence/