Preheat oven to 400°F Lightly coat baking sheet with spray oil.

Cut off the ends of the eggplant and slice into 3/4-inch thick slices.

Arrange the slices in a single layer on the prepared baking sheet.

Mist tops of eggplant slices with cooking spray and lightly sprinkle with salt and pepper.

Roast in oven for 20 minutes.

Using a spatula, flip slices over and roast for an additional 10 to 15 minutes or until eggplant is soft and browned.

In a deep microwave-safe soup bowl, layer half of the eggplant slices.

Top with half of the marinara sauce.

Layer the remaining eggplant slices and top with the remaining marinara sauce.

Evenly sprinkle with cheese and top with oregano and red pepper flakes to taste.

Microwave, covered, for 1 minute or until cheese is melted.

(If you aren’t enjoying this dish right away, layer the ingredients, then cover the bowl and store in refrigerator. Microwave for 2 to 3 minutes to reheat and melt the cheese just before serving.).