Ina Garten's Eggplant Parmesan Recipe (Roasted)

thekitchn.com

Gina G

2 ½ pounds eggplant, unpeeled, halved lengthwise, and sliced ¼- to ⅓-inch thick

¾ cup good olive oil

1 tablespoon dried oregano

Kosher salt and freshly ground black pepper

1 (24-ounce) jar marinara sauce, such as Rao’s

½ cup julienned fresh basil leaves

1 pound fresh buffalo mozzarella, thinly sliced

8 ounces garlic and herb goat cheese, such as Montrachet

1 ½ cups freshly grated Italian Parmesan cheese

subheading: FOR THE TOPPING:

1 ⅓ cups fresh bread crumbs from a country loaf

4 garlic cloves, minced

¼ cup chopped fresh basil or parsley leaves

¼ cup good olive oil

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