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Preheat oven to 450 degrees, with racks in upper and lower thirds.
Arrange eggplant on two rimmed baking sheets. Brush eggplant on
both sides with oil, and season with salt and pepper. Bake until
golden brown and very tender, 20 to 25 minutes, turning slices and
rotating sheets halfway through.
Meanwhile, make sauce- Off heat, in a medium saucepan, whisk
together 1/4 cup milk, flour, and garlic. Gradually whisk in
remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a
boil; reduce to a simmer, and cook until pink sauce has thickened,
2 to 3 minutes.
Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart
baking dish. Alternate layers of baked eggplant with pink sauce.
Dollop with remaining 1/4 cup marinara sauce. Sprinkle with
mozzarella and Parmesan. Bake on upper rack until browned and
bubbling, 10 to 15 minutes.
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