Preheat broiler. Brush a heavy gratin or ovenproof dish or dishes large enough to hold the eggplant slices in 1 layer with olive oil. Place eggplant in dish. Brush top of slices with remaining oil. Broil eggplant until just starting to color, 4 to 5 minutes. Turn and broil other side until eggplant is lightly colored, 3 minutes. Don’t overcook. Remove from oven. Reduce heat to 375° F. Pour Silver Palate Oreganata Pasta Sauce over eggplant, season with pepper, and sprinkle on Parmesan cheese. Return to oven and bake until eggplant is very tender and sauce is bubbling, 10 to 12 minutes.