2 pounds of eggplants
Light olive oil for drizzling
½ cup fresh basil, checked and chopped
5 cloves of garlic, crushed
1 pound of ripe plum tomatoes, diced
1/2 pound of feta cheese, crumbled
kosher salt & freshly ground black pepper
Preheat the oven to 350 degrees.
Wash the eggplants and remove stems. Cut lengthwise into
1/2 inch slices. Brush generously with olive oil; sprinkle with salt and pepper
and lay the slices 9”x13” baking pan.
Combine the tomatoes, basil, garlic, and additional salt
and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top
with crumbled feta cheese, and bake for 45 minutes.
Serve warm, or at room temperature.