Fried eggplant with marinated feta

Ingredients:

• 2 eggplants
• 1/4 cup olive oil
• 1 grated clove of garlic
• 1 tbsp chopped oregano
• 1 tbsp. parsley
• 1 teaspoon chopped rosemary
• 1/4 tsp red pepper flakes
• 110 g crumbled feta

Preparation:

1. Slice 2 eggplants into 1 cm thick slices, place on paper towels, sprinkle with salt, and let sit for 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a frying pan for 1 minute.
2. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary, and 1/4 teaspoon red pepper flakes. Let cool; pour this mixture over 4 oz. crumbled feta. Brush the eggplant with olive oil and grill for 5 minutes per side. Serve sprinkled with feta.