Slice eggplant into rounds and place on a baking sheet.
Mist rounds on both sides with Olive Oil spray and lightly sprinkle with kosher salt.
Roast in over at 400 for 20 minutes. Top each with marinara sauce, shredded part-skim Mozzarella cheese, grated parmesan, pinch of oregano and crushed red pepper flakes.
Pop back in oven 5-10 minutes or until cheese is hot and bubbly.
