Slice the eggplants into 1/2-inch thick rounds and arrange them on a large baking sheet. Brush both sides generously with olive oil, ensuring even coverage for proper browning. Roast at 190°C (375°F) for 30 minutes, turning the slices halfway through cooking. This initial roasting softens the eggplant and removes excess moisture, which prevents the final bake from becoming watery. I find that roasting first rather than using raw eggplant gives a much better texture and prevents the dish from being soggy.

While the eggplant roasts, spread a thin layer of pasta sauce on the bottom of a 9x13 inch baking dish or similar size. In a small bowl, combine the shredded cheddar, fresh mozzarella, breadcrumbs, dried oregano, and grated parmesan cheese. Mix these together gently so the breadcrumbs and oregano are evenly distributed throughout the cheese mixture. This creates a cohesive topping and ensures the flavors are balanced in every bite.

Remove the roasted eggplant from the oven and begin layering in the prepared dish. Arrange a layer of roasted eggplant slices over the sauce base, then spread a thin layer of pasta sauce over them. Sprinkle about one-third of the cheese mixture from Step 2 over the sauce layer. Repeat this pattern—eggplant, sauce, cheese—until all ingredients are used, ending with a final layer of the cheese mixture on top. I like to slightly stagger the eggplant slices as I layer them so they create a more cohesive, stable structure rather than just stacking them flat.

Bake the assembled eggplant bake at 190°C (375°F) for 30 minutes, until the cheese topping is golden brown and the edges are bubbling. The cheese should be fully melted and slightly caramelized on top. Let the dish rest for 5 minutes before serving to allow the layers to set slightly, making it easier to portion and serve.