Ratatouille Baked Eggs

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One 24-ounce jar prepared tomato sauce

1 tablespoon dried oregano 

2 cups Ratatouille Grilled Vegetables, recipe follows

4 large eggs 

2 tablespoons chopped fresh flat-leaf parsley

Grated Parmesan, for garnish 

Grilled bread, for serving

Ratatouille Grilled Vegetables:

1 medium zucchini, thinly sliced lengthwise

1 medium yellow squash, thinly sliced lengthwise 

1 red bell pepper, seeded and quartered 

1/2 small red onion, thinly sliced

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper