Preheat the oven to 210°C. Cut the eggplant in half, and score the flesh in a crosshatch pattern about 1.5 cm deep. Season with salt and pepper and drizzle with extra virgin olive oil. Place in the oven cut-side up and bake for about 30 minutes, until the eggplant flesh turns golden brown.
Remove and place in a baking dish, spreading the top with grated garlic. Arrange tomato slices alternating with mozzarella, sprinkle with dried oregano, drizzle with olive oil, and season with salt and pepper. Bake for about 12 minutes. Sprinkle with basil.
