Wash the eggplants and remove the stems. Cut them into thick round slices (1 finger width or a bit more). Salt them and once the bitter juice is released, wash and dry them.
Lay out a tray with baking paper. Distribute the eggplants in it and smear them well with olive oil on both sides. If you have dried tomatoes soaked in olive oil you can use their oil.
Salt lightly and add a piece of tomato on top. Pour balsamic vinegar over each eggplant and tomato.
Crumble the feta cheese and stir it with the oregano, black pepper, rusks and some more olive oil or oil. Distribute this mixture over the vegetables and put them to bake in a preheated oven for about 30 min.
You can serve the dish as an appetizer, side or as a main course vegetable dish.