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1
Select firm, unblemished eggplants which are rather long and thin, about 2 1/2 inches in diameter.
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2
Wash eggplants, trim the ends, and slice into 1/2 inch rounds.
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3
Toss in salt until they are thoroughly coated and place on a baking sheet (you may stack them).
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4
With a second baking sheet on top, pile on a heavy weight and allow to stand 30 minutes to an hour.
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5
Meanwhile, bring a 4 inch depth of water to boil in a saucepan.
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6
Drop the tomatoes into the rapidly boiling water a few at a time for about 10 to 15 seconds, depending on ripeness.
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7
Plunge immediately into ice water to stop the cooking and prevent the tomatoes from getting mushy.
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8
Slip off the skins, cut out the stem, and gently squeeze out the seeds and juice.
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9
Peel, crush, and very finely chop the garlic.
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10
Very finely chop the parsley and basil.
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11
Crush the thyme and oregano in a mortar and pestle to release the flavors.
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12
Combine garlic and the herbs in a small bowl.
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13
Thoroughly rinse eggplant to remove the salt and pat dry.
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14
Preheat a large frying pan over high heat until very hot; add 2 tablespoons of oil to the pan.
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15
Immediately begin cooking a few eggplant slices at a time until brown on both sides; replenish the oil a little at a time as needed without letting eggplant slices absorb too much of the oil.
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16
Arrange the eggplant slices on a baking sheet.
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17
Cut the tomatoes into 3/8 inch slices, cutting from top to bottom.
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18
Place a tomato slice on the eggplant; sprinkle with a pinch of sugar to counteract any acidity.
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19
Crumble about 1 tablespoon of feta cheese on top of each tomato and top with about 1 1/2 teaspoons of the herb mixture on the feta cheese.
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20
Top the herb mixture with about 1 tablespoon of the gruyere cheese; grind fresh black pepper on each slice.
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21
Bake in a preheated 400 degree oven for 15-20 minutes.
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22
Serve immediately.
