Cut the eggplant crosswise into ½” (1¼ cm) thick rounds. Lightly season with salt and leave them for 30 minutes to allow moisture to drain from the eggplant. Pat each round dry.
Preheat the oven to 400°F. Set aside a greased baking pan.
Brush both sides of eggplant rounds with oil and pan fry them for 3-5 minutes on each side. Set aside.
In a blender, combine the basil leaves, 4 tablespoons of oil, garlic cloves, lemon juice and a pinch of salt. Blend until the basil is completely pulverized.
Cut the tomatoes crosswise to ¼” (1 cm) thick rounds.
Arrange 4 eggplant rounds side by side on the baking pan. Spread ½ tablespoon of the basil mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Repeat for a second and third layer or until all ingredients are used, finishing off with a drizzle of oil and any remaining feta.