Skinny Eggplant Parmesan Pasta

• 4 large Japanese eggplant sliced into 1/4 inch slices totalling to 6 cups
• 1/4 teaspoon salt
• 1 pinch black pepper
• 2 teaspoons oregano dried
• 2 tablespoons olive oil

For the sun-dried tomato pesto

• 1/4 cup tomatoes sun dried
• 2 tablespoons tomatoes crushed, canned
• 1 lb Fettuccine pasta or your favorite pasta (gluten free if needed
• Parmesan Cheese optional, for sprinkling
• walnuts optional, chopped, for sprinkling