Cut eggplant(s) lengthwise into 1/2 inch slices. Salt lightly and let sit for 15 minutes, then rinse and pat dry with paper towels. Drizzle extra virgin olive oil on baking sheet. Transfer eggplant slices to baking sheet, coating them with the oil on both sides. Bake at 450 degrees F for 15 minutes or until lightly browned on both sides. Remove from oven and lower heat to 400 degrees F. Top eggplant slices with feta cheese and sliced tomatoes. In a little bowl, mix together fresh (or dried if you don’t have fresh) bread crumbs, minced anchovies, minced capers, minced garlic and grated lemon zest. Sprinkle crumb mixture on top of tomatoes. Finish off with grindings of black pepper and a light drizzle or spray of more extra virgin olive oil. Bake 20 minutes more. Enjoy!
Note: Careful about the feta, capers and anchovies — dish could turn out very salty so use a light hand. Remember, less is more 🙂