Peel eggplant and slice it into rounds.

Lightly salt rounds and let them sit for 15 minutes.

Microwave eggplant until slightly soft.

Spray or lightly coat baking dish with olive oil.

Coat bottom of pan with layer of pasta sauce.

Place softened rounds of eggplant on top of sauce and sprinkle with pepper, garlic powder and Italian seasoning.

Cover eggplant with shredded cheese.

Cover cheesy eggplant slices with more sauce.

Shake grated parmesan on top.

Bake for 20 minutes or until the cheese is bubbling.

Serve with salad or pasta