Chop the eggplant and sprinkle it with salt. After its bitter juice drains out, rinse and dry it. Braise it briefly in heated oil. Arrange the eggplant pieces in a suitable baking dish.
Clean the roasted peppers of their skins and seeds. Cut them into pieces and arrange on top of the eggplant. Season with salt.
Crumble the feta cheese and add it to the beaten eggs. Pour this mixture over the vegetables. Cut the tomatoes into round slices and arrange them evenly over the rest of the vegetables. Sprinkle with ground garlic on top.
Put the baking dish in a preheated oven and bake until the vegetables are cooked. Take the baking dish out, sprinkle with grated cheese, arrange pieces of processed cheese and bake until they melt.
Sprinkle with finely chopped parsley.