Pre-heat oven to 375 degrees. Take eggplant slices and drizzle just a little olive oil on each side. Bake on a cookie sheet until soft, about 10-15 minutes. Set aside and leave oven on. In a pan, saute onion in remaining olive oil until translucent, about 4-5 minutes at medium heat. Add garlic, zuchinni, squash, and asparagus, stirring frequently for 2-3 minutes. Reduce heat medium lo and cover until tender, but not mushy, about 7-10 minutes (check often so garlic doesn't burn). Set aside. In a small loaf pan (or 9x9 baking dish it totally fine too) spread enough pasta sauce to thoroughly cover the bottom. Lay 2 slices of eggplant side by side and tear 2 slices of the french bread into small bite-size pieces and toss on top. Add a small handful of parmigiana cheese and enough sauce to cover it all. Add half the squash/asparagus mixture next and cover with sauce. Layer the last 2 slices of eggplant on top with a little more cheese and the last 2 slices of french bread, torn on top. Cover with sauce and add the remaining squash/asparagus mixture. Top with the remaining cheese. Cover the loaf pan with aluminum foil and bake until bubbly, about 20-25 minutes. Serve by itself or over pasta; bella!