How to make
The ingredients listed are for 3 medium-sized eggplants. Wash and cut the eggplants lengthwise, leaving the top part intact.
Salt them and leave them aside for 30 min. to drain away the bitter juice.
Rinse with cold water and dry.
Cut the tomatoes into thin round slices, the feta into cubes, not too thick, and the garlic into slices.
Put baking paper in an oven dish and arrange the eggplants, open them up a little to make them look like fans and put a piece of bacon, tomato, garlic and feta cheese into each cut.
Do this for all 3 eggplants. Salt if you feel it necessary, pour a little olive oil onto each and sprinkle with thyme.
Cover the oven dish with aluminum foil and saute at 390°F (200 °C) for 1 hour, then remove the foil, lower the heat to 360°F (180 °C) and crisp for another 10 min.
Cut the cheese and cheddar into thin pieces, take the oven dish out of the oven, put some cheddar into each cut and then some pieces of cheese on top of the eggplants.
Put it back in the oven and bake until the cheeses melt. The cheddar is optional, you don't absolutely need it. In my case I used the cheddar bits from a sandwich but for better results use quality cheddar.
The eggplants cook perfectly but if you like you can fry them before you put them in the oven dish. In that case be sure to drain them of the oil because they absorb way too much of it and taste fatty.
