Eggplants cut into slices that add salt and leave to drain 30 minutes are then slices are rolled in flour and fry in sunflower oil. Arrange in an inclined court to remove the fat. Onion stew in sunflower oil with chopped mushrooms strips. Add the peeled and chopped tomatoes. The mixture simmer over low heat until thickened to sauce. Once removed from the heat, add Blend garlic, basil and chopped parsley. Products are lining up in a baking dish, as the bottom is placed 1/3 of eggplant, top half of the mushroom mixture over eggplant, mushrooms layer and finally ends with the remaining 1/3 of the eggplants. On their ranks sliced ​​smoked feta cheese. Bake in a hot oven for 10-15 minutes.