1 eggplant, ends trimmed
Kosher salt
Black pepper
3/4 cup marinara sauce
3/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Dried oregano
Crushed red pepper

Preheat the oven to 400?. Liberally coat a baking sheet with oil spray.
Slice the eggplant into rounds (about 10 slices). Arrange the eggplant slices in a single layer on the baking sheet. Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with kosher salt and pepper (omit the salt if you have high blood pressure). Bake for 20 minutes, or until eggplant is soft and golden brown.
Top each slice with about 1 tablespoon marinara sauce and 1 tablespoon mozzarella cheese. Sprinkle the slices with the grated cheese, as well as oregano and crushed red pepper to taste. Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.

Gail's notes: I did mine in a 9x13, roasted, then left them in same pan to top and finish baking. I didn't peel my eggplant, wasn't sure from directions whether to or not and Don questioned that! I also didn't measure the sauce or the cheese but probably should have. Didn't use the red pepper b/c Don wouldn't have liked it. I had some grated Italian blend cheese instead of the mozzarella. This was good! I'd make it again and maybe try it layered or using more eggplant (peeled maybe)