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Preheat oven to 425 degrees. Peel eggplant if desired, then slice off bottom and top. Stand on end and slice into 1/4” planks. Divide eggplant between 2 sheet pans, overlapping a little to fit, and drizzle over half the olive oil, salt, and oregano. Flip pieces over and repeat with rest of oil, salt and oregano. Roast around 15 min. per side. Remove from oven and reduce temperature to 350. Make sauce: in medium saucepan heat olive oil, garlic, oregano, pepper flakes, and 1-1/4 tsp. Kosher salt over medium heat, until sizzling and fragrant but not browned, 1-3 minutes. Add tomatoes, rinse can with 1/2 cup water and add that too. Increase heat to medium-high and bring to boil. Stir in sugar, cover pan and remove from heat. Assemble: spread 1 cup sauce on bottom of 9x13” pan. Top with single layer of eggplant, 1 cup sauce, 1/3 of mozzarella and Parmesan cheese and sprinkle with 1/2 basil leaves. Repeat with another layer of eggplant, 1 cup sauce, 1/3 of cheeses, and remaining basil. Finish with rest of eggplant, remaining sauce and cheeses. Lightly oil a piece of foil and cover dish tightly. Bake about 40 min. until cheese is melted; remove foil and bake until golden, another 15-20 min. (or broil if in a hurry). Let sit for 10 min. and garnish if desired with more basil leaves. Serve with garlic bread and salad.