Ina Garten’s Roasted Eggplant Parmesan

• 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4- to 1/3-inch thick
• 3/4 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
• 1/2 cup julienned fresh basil leaves
• 1 pound fresh buffalo mozzarella, thinly sliced
• 8 ounces garlic and herb goat cheese, such as Montrachet
• 1 1/2 cups freshly grated Italian Parmesan cheese

FOR THE TOPPING:

• 1 1/3 cups fresh bread crumbs from a country loaf
• 4 garlic cloves, minced
• 1/4 cup chopped fresh basil or parsley leaves
• 1/4 cup good olive oil