Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.

Lightly mist each slice with an olive oil mister and grill them on a grill rack that’s been lightly sprayed with non-stick cooking spray for about 2-3 minutes each side.

Finely chop the basil leaves, and combine with olive oil, lemon juice, garlic and salt & pepper.

Cut the tomatoes to 1/4” thick rounds.

Spray a small baking sheet with non-stick cooking spray and preheat oven to 400 degrees.

Arrange 4 eggplant rounds side by side.

Spread about 1/2 tablespoon of the basil-garlic mixture on top of each one, then sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

Bake for 15 minutes. Serve immediately.