6-8 medium-sized eggplants
2 grated tomatoes or 1 carton of concentrated tomato juice
400g PAPATHANASIOU feta cheese (PDO)
1 bunch of parsley
1 onion, finely chopped
4-5 garlic cloves
a little salt (depending on how salty the feta cheese is)
Cut the eggplants in slices and and leave them in water for an hour to remove the bitterness. Drain the eggplants on absorbent paper and sauté in a little olive oil together with the onion. Put the eggplants, grated tomato, finely chopped parsley, garlic, feta cheese and olive oil in an oven pan or Pyrex dish and mix the ingredients on order for them to blend.
Grate the tomatoes and mix them with the oil.
Bake in a preheated oven at 200 degrees for approximately half an hour.