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1
To prepare the eggplant, sprinkle with about 1/2 teaspoon salt and let stand, in a colander, about 20 minutes; drain, pat dry, and season with salt and pepper.
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2
Heat some of the oil in a large skillet, over medium high heat, and cook eggplant, undisturbed, until golden, about 4 minutes; flip and cook an additional 3 to 4 minutes (you'll need to do this in a single layer and in batches).
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3
Drain eggplant on paper toweling; repeat until all the eggplant is cooked.
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4
Turn heat down to medium, add 3 tablespoons of oil and add 4 garlic cloves; cook until golden, about 2 minutes.
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5
Add tomatoes and oregano; cook, breaking up the tomatoes, until they start form a sauce, about 15 minutes.
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6
Add basil and 4 tablespoons Parmesan; simmer 5 minutes more.
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7
Meanwhile, heat a small skillet, over medium heat, add 1 tablespoon oil, mince the remaining garlic and add to the skillet, along with the bread crumbs; toast, stirring, until bread crumbs just start to brown, about 2 minutes.
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8
Remove from heat and stir in 1 tablespoon Parmesan; season with a pinch of salt.
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9
To serve, arrange eggplant on a large platter and spoon dollops of ricotta over, then top with sauce; scatter bread crumb mixture over sauce, top with mozzarella and garnish with basil leaves, then drizzle with oil.
