Cut the eggplant crosswise into 1/2” (1 1/4 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 1/4” (1 cm) thick rounds.

Arrange 4 eggplant rounds side by side on the baking pan. Spread 1/2 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.

Bake in the oven for 15-20 minutes.