In a small mixing bowl, add extra virgin olive oil, balsamic vinegar, ¼ teaspoon of the salt, garlic powder, and crushed red pepper flakes. Stir to mix well. Set aside for later.
Coat the eggplant slices with non-stick cooking spray well.
Season with ¼ teaspoon of salt.
On the preheated grill, place the prepared eggplant, and cook approximately 5 minutes, or until lightly charred, then turn and cook approximately another 5 minutes, or until lightly charred and tender.
Remove the eggplant from the grill, and using a basting brush, brush the prepared olive oil mixture.
Sprinkle the feta cheese on the eggplant.
Garnish by sprinkling oregano on top.
Serving size: 2 slices topped eggplantMyWW Points: 3 Green Plan3 WW Smart PointsPersonal Points will vary based on your individual plan.We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.