Preheat oven to 400 degrees.

Slice eggplant long ways and put in pans with olive oil, salt, pepper and garlic powder.

Bake in single layer on trays for 15 min, flip then bake for another 10 min. Eggplant should be caramelized but not burnt.

Take a casserole dish. Layer with a small amount of Raos, then eggplant. Put spoonfuls of Raos on the eggplant layer, then ricotta, then top off with slices of mozzarella and basil. Repeat. The last layer should just be eggplant with sauce, mozz, parm and oregano.

Bake in the oven for 1 hour. Broil for a few min til the top is crispy. Top with fresh basil.