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Preheat oven to 425 degrees F.
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Eggplant Filling:
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In a bowl combine a pot of room temperature water and 1/4 teaspoon of salt and set aside.
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Wash eggplants and pat them dry.
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Using a peeler, peel the skins from eggplants.
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Slice eggplants into 1 inch thick slices, then chop into 1/2 inch cubes.
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Place eggplant into the salted water bath and let stand for 15 minutes.
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Remove from water and squeeze the eggplant in your hands or in a strainer removing any excess water.
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This removes any bitterness from the eggplant.
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On a baking sheet spread eggplant throughout, drizzle with 6 tablespoons of olive oil, add a dash of salt and pepper to taste, then place in the preheated oven to roast for 20 minutes.
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Remove from oven and let cool.
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Bechamel Sauce:
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To make your bechamel sauce, in a medium saucepan, heat the butter over medium-low heat until melted.
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Add the flour and stir until smooth.
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Over medium heat, cook until the mixture turns a light, golden color, about 5 minutes.
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In a separate pan heat the milk to almost a boil.
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Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
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Bring to a boil.
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Cook 10 minutes, stirring constantly, then remove from heat.
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Season with salt and nutmeg, remove from heat, let cool and set aside until ready to use.
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Feta Filling:
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Rinse feta cheese in cold water to remove any brine.
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In a small bowl crumble tomato and basil feta cheese.
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To crumble your feta use the tines of a fork and crumble into small pieces.
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Coat feta with 2 tablespoons of olive oil, mixing well.
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Combine ingredients after they have cooled, mixing eggplant, feta and bechamel in a bowl, then set aside until ready to use.
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For the dough: In a microwave melt two sticks of butter (heat for 30 seconds at a time, only until melted), let cool.
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Unroll phyllo dough out on a dry work surface atop of waxed paper.
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Be sure to completely cover the phyllo dough with a damp towel to keep from drying out and becoming brittle.
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Using a knife, cut the sheets of phyllo lengthwise into 3 strips, and then re-cover phyllo dough with the damp towel.
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Using a pastry brush, coat the strips of phyllo with melted butter.
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Place a small spoonful of eggplant filling at the bottom of the pastry dough, about 1 inch from corner.
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Fold the end over the filling to form a triangle, continue folding until you reach the other end of the dough (you are folding it up flag-style into a triangle).
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Fill the remaining strips of dough in a similar fashion the place the filled triangles on a baking sheet keeping them covered with a towel until ready to bake.
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Brush the triangles lightly with butter, then bake for 25 minutes, or until golden and crispy.
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Serve immediately, they taste the best hot.
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(You can freeze eggplant triangles for up to a month.
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Be sure to use a layer of waxed paper between each layer to keep them from sticking).
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These make a great appetizer, a unique side dish or you can eat them as a meal like I do.
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I guarantee however you serve them, they will melt in your mouth.
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Try not to eat them all in one sitting.
