Preheat your oven to 400°F (200°C). Arrange sliced eggplants on a baking sheet, brush with 1 tablespoon of olive oil, and sprinkle with salt and Italian herbs. Roast until golden and smoky, about 20 minutes, flipping halfway through to ensure even browning.
Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon of olive oil, then sauté the minced garlic until fragrant, about 30 seconds. Pour in crushed tomatoes and add chopped basil, simmering for 10 minutes until the sauce thickens and flavors meld.
Once the eggplants are roasted and slightly cooled, arrange a layer in your baking dish. Spread a portion of the tomato sauce over the eggplant slices. Repeat layering with remaining eggplant and sauce, finishing with a layer of sauce on top.
Mix the ricotta cheese into the remaining tomato sauce for a creamier texture, if desired. Pour this over the layered eggplant and sauce in the dish, smoothing it out gently.
Sprinkle shredded mozzarella and grated Parmesan evenly over the top layer, then spread the breadcrumb mixture blended with a tablespoon of olive oil and herbs for a crunchy topping.
Bake the assembled casserole in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden brown, and the breadcrumb topping is crispy.
Remove from oven and let rest for 5 minutes. Slice into squares and serve hot, with extra basil if desired, appreciating the crispy topping and rich, velvety sauce.
