Well Ruth, you talked me into it. Here is the first recipe!
1 lg. tomato
4 oz Feta cheese (I used Athenos chunk traditional)
1/4 c balsamic vinegar
1/3-1/2 c oil, blend of olive and canola
3T chopped red onion
salt and pepper
crushed garlic clove, optional
Marinate tomato slices overnight or for a few hours. Preheat oven to 450. Slice eggplant, baste with olive oil, sprinkle with salt, and stack with tomato slice, and Feta slice. Cook for 8 min, or until eggplant is tender. Better the next day after stack has had time to harmonize flavors, reheat at 450 until feta is sizzling.
P.S. The vinaigrette is a guess. I seem to make it different every time and never measure.