Roasted Eggplant Parmesan

Name: Roasted Eggplant Parmesan
Ingredients: 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; 1½ cups freshly grated Italian Parmesan cheese; 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