Wash 3 eggplants, dry with paper towels, and cut longwise into 1 cm slices but don’t cut till the basis. Now take the eggplant to the hand and carefully make cuts till the basis. Now lay it out like a fan and press with a hand on the basis.
Place the eggplants on the baking sheet covered with parchment.
200 g of tomatoes slice in circles.
Finely chop the leaves of 3-4 basil stalks.
Chop or slice 120 g of Feta cheese.
Сhop 2 cloves of garlic.
On every slice of the eggplant put 1-2 pieces of tomato, or 3-4 if you’re using cherry. Then add Feta, garlic, and basil leaves on top.
Salt, pepper, and finely sprinkle with olive oil. Put to the oven. Cook for 50-60 minutes.
Then put on the plate, add a bit of fresh chopped basil and serve.