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Preheat oven to 425°F and line 3 sheet pans with parchment.
Brush both sides of eggplant slices with olive oil and lay them on the pans.
Sprinkle lightly with salt and roast for 15–20 minutes.
Flip slices and roast another 10–15 minutes until golden. Remove browned pieces early.
Lower oven to 350°F. Reserve 2 cups mozzarella and ½ cup pecorino Romano.
Spread ½ cup sauce in a 9×13” casserole dish.
Layer eggplant, sauce, and cheeses. Repeat until all ingredients are used.
Top with reserved cheeses. Cover with foil and bake for 40 minutes.
Remove foil and bake 20 more minutes until bubbly and golden.
Let rest 30 minutes before serving. Garnish with parsley or basil.