Roasted Eggplants with Feta cheese

Deep purple, ready to perform!
The summer princess (the crown belongs to tomato) is gloriously and invitingly sitting on the market stalls. I can't resist the challenge. Roasted eggplants with tomato sauce and feta cheese. It's the greek answer to eggplant-parmesan without the egg batter.

- 1 kilo of eggplants
- 2 large onions (chopped)
- 2 cloves of garlic (chopped)
- 3 large ripe tomatoes or 500 gr canned tomato juice
- 300 grams feta cheese (grated)
- salt and peper, 1 level teaspoon each of
thyme, oregano and basil
- olive oil, for frying

Wash the eggplants, cut them in 1/2 slices, spinkle with salt and let them drain for 1 hour.
This way the extra (and bitter) liquid will drain out. Pat them dry, and fry them in plenty olive oil. Put them in rows in a baking dish.
Make a simple tomato sauce, with the onion,
the tomato and the herbs. Be careful with the salt. Place the sauce over the eggplants,  cover with the feta cheese and bake in medium oven for 15-20 minutes. Wait until it gets down to
room temperature before you serve!
Enjoy!