Roasted eggplant parmesan
Ingredients: 2 1/2 pounds eggplant (about 3), unpeeled, halved lengthwise, then sliced 1/3-inch thick 1/3 cup good olive oil 1 tablespoon dried oregano 1 1/2 tsp salt freshly ground black pepper 4 cups marinara sauce 3/4 cup julienned fresh basil leaves, divided into 4 piles 12 oz fresh buffalo mozzarella, thinly sliced 4 ounces goat…