Summer Squash Escabèche w/Oven-Roasted Eggplant, Tomato + Parmesan Ribbons

• 1 large (1 lb | 455 g) eggplant, cut into rounds
• ¼

Heat the oven to 400°F (200°C). Brush the eggplant slices with mayo and press them into the bread crumbs. Bake until the eggplant is cooked through and crispy, about 35 minutes. On a serving platter, alternate squash, eggplant, and tomato, until i