Heat the oven to 375F. Using a mandolin, a food processor, or a sharp knife, cut the vegetables as thinly as possible.
Stack the vegetables in a rotating order (eggplant, zucchini, squash, tomato, repeat).
Spread 1 Tablespoon of the olive oil into the baking dish.
Cover the bottom of the baking dish with the marinara or jarred tomato sauce. Spread evenly.
Sprinkle enough parmesan cheese on top of the tomato sauce to cover.
Depending upon the shape of your pan, start on the outside of your pan/dish and take your stacks of vegetables and stand them on their side. Keep spiraling inward, making pretty tight circles.
Keep spiraling in towards the center of the pan/dish, pushing extra vegetables wherever you might need to help them stand up.
Once the pan/dish is full, drizzle with the remaining olive oil, using a brush to get down into the crevices.
Sprinkle with any remaining herbs you would like. Cover with foil.
Bake Covered at 375F for 25-30 minutes until vegetables are somewhat soft. Remove from oven and remove foil. Sprinkle with parmesan cheese if you would like. Return to oven and continue baking (with or without cheese) for 15 minutes.