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1
Place the eggplant slices in a colander over a bowl.
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2
Season with 1/2 teaspoon salt.
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3
Let stand 20 minutes.
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4
Drain and pat slices dry with a paper towel.
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5
Season with pepper.
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6
Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan).
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7
Add as much eggplant to the skillet as fits comfortably in a single layer.
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8
Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more.
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9
Transfer eggplant to a paper towel-lined plate.
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10
Repeat with remaining oil and eggplant.
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11
Let the skillet cool for a few minutes.
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12
Return it to medium heat and add 3 tablespoons oil.
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13
Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes.
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14
Add tomatoes and oregano.
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15
Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes.
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16
Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
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17
While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil.
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18
Mince 1 garlic clove and add to the skillet with the bread crumbs.
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19
Toast, stirring, until bread crumbs are just golden, about 2 minutes.
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20
Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
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21
Arrange eggplant on a large platter.
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22
Spoon dollops of ricotta over the eggplant and top with sauce.
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23
Scatter bread crumbs over sauce.
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24
Top with mozzarella and garnish with torn basil leaves.
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25
Drizzle with oil and serve.
