- Wash the eggplants and remove stems. Cut lengthwise into 2.5 cm slices. Fry lightly until soft and gently browned in about 6mm of olive oil.
- Preheat the oven to 180°C.
- Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant.
- Top with the feta cheese and bake for 45 minutes.