Cut the eggplants into slices, add salt and leave them to drain. Diced tomatoes. Finely chop the onion and garlic and stew them in 2 tbsp oil. Pour broth and pour the cornmeal. Boil 5 minutes, stirring with a wooden paddle. Tampering with the feta cheese, pepper and lemon juice, if necessary - and salt. Fry eggplant in preheated oil, subtract them in a large bowl and leave in a warm place. Pour in the same fat chopped tomatoes, mix them as to heat and pour over the eggplants. Sprinkle with parsley. Polenta was served in a separate dish.