Slice the eggplant in half and score it in a criss-cross pattern.
Brush it all over with olive oil.
Place it face down in a baking dish and bake. It's done when it looks wrinkled, but not burnt.
Make the tomato garlic sauce. Add the garlic to the oil in a frying pan, then add the tomatoes, herbs, salt & pepper.
Then add half a can of water and let the sauce simmer for around 15 to 20 minutes or until it’s slightly thickened.
Pour the tomato sauce over the eggplant and scatter over some feta cheese. Bake again for another 15 minutes.