Preheat oven to 425 degrees Fahrenheit.

Drizzle the eggplant slices with olive oil, sprinkle salt, and pepper, and bake for 15 minutes or until soft.

Cover with bottled pasta sauce, and sprinkle with garlic powder, oregano, and more black pepper. Pour over shredded cheese to cover and return to oven until cheese is melted and bubbly.