Ina Garten’s Roasted Eggplant Parmesan

Ingredients

• pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4- to 1/3-inch thick
• good olive oil
• tablespoon dried oregano
• Kosher salt and freshly ground black pepper
• jar marinara sauce, such as Rao’s
• julienned fresh basil leaves
• pound fresh buffalo mozzarella, thinly sliced
• ounces garlic and herb goat cheese, such as Montrachet
• freshly grated Italian Parmesan cheese
• fresh bread crumbs from a country loaf
• garlic cloves, minced
• chopped fresh basil or parsley leaves