Ina Garten’s Roasted Eggplant Parmesan

Name: Ina Garten’s Roasted Eggplant Parmesan
Yield: 6
Ingredients: 1/2 cup Basil, fresh leaves; 1/4 cup Basil or parsley, fresh leaves; 2 1/2 lbs Eggplant; 4 Garlic cloves; 1 tbsp Oregano, dried; 1 (24-ounce) jar Rao's marinara sauce, such as; 1 Kosher salt and freshly ground black pepper; 1 cup Olive oil, good; 1 1/3 cups Bread crumbs from a country loaf, fresh; 1 lb Buffalo mozzarella, fresh; 8 oz Garlic and herb goat cheese; 1 1/2 cups Italian parmesan cheese