In the Balkans, this is a classic meal that is particularly well-liked throughout the summer. Traditionally, the sauce is served on the side with the tomato and fried eggplant pieces. In my recipe, the eggplant is covered with tomato-garlic sauce and feta cheese is added just before serving. The result is more like a casserole. It is hard to cook eggplant correctly. You must first correctly calculate the fat content. When I see a dish that calls for fried eggplant, I usually cringe because I know what a thirsty sponge eggplant is. No matter how much oil is put, it absorbs it all. 
The smooth, velvety taste of eggplant, on the other hand, demands a bath in fat. So the issue is, how much fat is necessary to maintain a delicate texture and superb flavor without putting your waistline in danger? I discovered that roasting the eggplant in the oven while wrapping it in aluminum foil for the first 30 minutes is just as effective as frying it. Additionally, I only use about a fourth of the fat that is often used. The next consideration is whether or not to salt the eggplant. Adding salt to the eggplant has two purposes: it makes the food taste sweeter by removing the harsh liquids, and it keeps the flesh from absorbing too much oil. Because older and larger eggplants have a more overtly bitter flavor, salting is not always necessary. If after being cut, the seeds are darker, the eggplant has to be salted. When the flesh is white and firm, this step may be avoided. The tomato sauce I'm making for this supper is the greatest and simplest tomato sauce you'll ever make, let me assure you. Since tomatoes and garlic are the only ingredients, it is impossible to call this a recipe. More of a method, really. The secret is to include the garlic at the end of cooking. The majority of tomato sauce recipes call for cooking the garlic beforehand, which gives the sauce a distinctive taste. By adding the garlic near the end, uncooked, you can keep its potent and raw flavor. 
Tomato sauce preparation requires the following ingredients:
- two pounds of San Marzano or Roma tomatoes
- two additional tablespoons of olive oil
- salt
- smashed three to four garlic cloves
- Creating the condiment
The tomatoes should be sliced in half and pulsed many times in a food processor to create a rich sauce. Salt and 1/4 cup of olive oil are added to a pot of water and brought to a boil. Stirring often, lower the heat, and let the sauce simmer until it thickens (about 30-40 minutes) Add the last 2 tablespoons of olive oil and boil the sauce for a few minutes after nearly all the liquid has evaporated and it starts to adhere to the bottom. Add extra salt and the crushed garlic cloves after removing from the fire. 
I often make a sizable quantity of the sauce ahead of time and freeze it for later use. It may be used in the same ways as other tomato sauces, such as with roasted green peppers, eggs, pizza, spaghetti, etc. It just takes a few minutes to put this dish together once the sauce has been made and the eggplants have been roasted. Simply alternately stack eggplants with tomato sauce. Go back to the oven for a further five minutes. The hardest part of the process is waiting for it to reach room temperature. Keep it in the refrigerator and postpone eating it right away. Please take my word for it! You will be rewarded with mouthwatering, tomato, and eggplant dishes. How can a meal with just two ingredients taste so good? Even so, they do. The following day, they are still excellent. Add feta cheese and fresh parsley as additional garnishes. Ingredients
- 2 eggplants
- 3-4 cups of homemade tomato garlic sauce
- 1/2 cup olive oil
- a handful of parsley
- 150 g feta cheese optional
- For the tomato garlic sauce:
- 2 pounds San Marzano or Roma tomatoes
- 1/4 cup olive oil plus 2 tbs more
- 3-4 crushed garlic cloves
- Salt
Instructions
- Make the tomato garlic sauce (you may do this ahead of time):
- Tomatoes should be cut in half and pulsed many times in a food processor to produce a thick sauce.
- In a saucepan, heat salt and 1/4 cup of olive oil to a rolling boil. Stirring often, lower the heat, and let the sauce simmer until it thickens (about 30-40 minutes)
- Add the last 2 tablespoons of olive oil and boil the sauce for a few minutes till virtually all the liquid has evaporated and it starts to adhere to the pan.
- Add extra salt and the smashed garlic after turning off the heat in the pan.
- Cut each eggplant lengthwise into slices that are 1/4 inch thick, yielding approximately 7-8 pieces. Each piece should have salt and olive oil applied on both sides. For the two eggplants, use the whole half-cup of oil.
- Place the slices on them a baking sheet, wrap in aluminum foil, and roast for 25 to 30 minutes at 450 degrees Fahrenheit.
- Remove the aluminum foil after 30 minutes of roasting, and cook for an additional 5 to 10 minutes, or until a lovely golden crust appears.
- To prepare the dinner, alternating layers of tomato sauce and eggplants in a pan or baking dish until they are cooked through.
- Bake for a further five to ten minutes.
- Before serving it with large quantities of feta and crusty bread, let it come to room temperature.