Trim stem and bottom of eggplant and slice into 10 rounds,3/8-inch thick. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices.
Pat the sliced dry and brush with olive oil.
Brush onion rounds in olive oil.
Either grill the eggplant rounds and onion rounds, or brown-off in a hot skillet in olive oil. Set aside to cool.
Take each eggplant round and top with an onion round. Then top with a slice of tomato.
Salt and pepper to taste.
Add a basil leaf on top of the the tomato, sprinkle with crumbled feta cheese.
Put on a cookie sheet and place under the broiler until the cheese melts and bubbles into the tomato. Serve hot. These can be placed on a toasted muffin, or slide each in a grilled pita half as a sandwich. Serves 6
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