Ina Garten's Roasted Eggplant Parmesan

INGREDIENTS

2 1/2 lb

eggplant, unpeeled, halved lengthwise, and sliced 1/4- to 1/3-inch thick

3/4 cup

good olive oil

1 tbsp

dried oregano

Kosher salt and freshly ground black pepper

jar marinara sauce, such as Rao’s

1/2 cup

julienned fresh basil leaves

1 lb

fresh buffalo mozzarella, thinly sliced

8 oz

garlic and herb goat cheese, such as Montrachet

1 1/2 cups

freshly grated Italian Parmesan cheese

1 1/3 cups

fresh bread crumbs from a country loaf

garlic cloves, minced

1/4 cup

chopped fresh basil or parsley leaves

1/4 cup

good olive oil