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Preheat oven to 425°F (220°C)
Lightly oil, salt, and pepper squash rings on both sides. Place on a parchment lined baking sheet and pour about 2 Tbs parmesan into the center of each ring. Tamp Parmesan down into a firm layer with the back of a spoon or shot glass. Then bake for 20 minutes.
Remove squash from oven and lower oven to 325°F (165°C). Crack one egg into the center of each ring. Sprinkle a small pinch of salt on each egg (remember Parmesan is salty too), then top each egg with Parmesan and another grind of pepper. Return to oven for 5 minutes (depending on how cooked you like your yolks). Enjoy!