Cut the eggplants into round slices, salt them and leave to drain. Once drained, bake them briefly in the oven.
In a separate container, break the eggs with the crumbled feta cheese and breadcrumbs. In a small tray, arrange a layer of eggplants, layer of the mixture and finish off with eggplants.
Put the tomato sauce with the garlic and salt in a pot on the stove, leave to boil for about 10 min.
Pour the sauce over the eggplants. Sprinkle with black pepper, add the finely chopped parsley. Finish off with grated cheese.
Put the dish in the oven at 356°F (180 °C) to bake for about 15-20 min.