Preheat the oven to 425 degrees.
Place eggplant on a baking sheet in a single layer (can choose to add parchment paper or not). Brush each slice of eggplant with olive oil on both sides. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
Place in the oven for about 15 minutes, or until they soften slightly.
In the meantime, in a large bowl combine the pork, onion, bell pepper, garlic, oregano, basil, red pepper flakes, and the remaining salt and pepper.
Heat a large skillet over medium high heat. Add the pork to the skillet and cook, stirring occasionally, for about 10 minutes, or until there’s no pink on the meat. Add half a cup of water and continue to cook for about 5 minutes.
Separate ½ cup of the tomato sauce and set it aside. Pour the rest of the tomato sauce into the skillet and stir. Let the sauce simmer over medium heat for about 10 - 15 minutes, or until the liquid reduces completely. Remove from the heat.
Coat the bottom of a 8 x 8 baking dish with the reserved sauce. Add a bottom layer with the eggplant making sure to cover all areas. Add a layer of meat sauce and top with about ½ cup cheese. Add a second layer of eggplant, meat sauce and ½ cup cheese in that order. Place another layer of eggplant on top and sprinkle with the remaining cheese.
Bake for about 10 - 15 minutes, or until the cheese is melted and golden around the edges.
Serve warm with a fresh salad.