Eggplants with cheese in the oven

Coarsely grate the feta cheese.

Cut the tomatoes into round slices and set them aside to drain.

Cut the eggplants into round slices and leave them in salted water to degorge for 30'. Rinse and strain them.

Lighly fry the eggplants (or brush them with oil and grill them). Leave them on absorbent kitchen paper to get rid of the excess oil.

Place them one next to the other in an oiled baking tray.

Top them with the round slices of the onion and the tomato.

Mix the tomato sauce with the oil and the sugar, pour over the eggplants and cook using the grill for 15-20'.

Remove from the oven, sprinkle them with the grated feta cheese and the parsley and continue baking (in order for the cheese to crust) for about an additional 15' minutes.

Serve while hot.