Rinse the eggplant and pat dry with paper towel. Cut the eggplant into thin slices, but leave attached at the stem. Grease each eggplant slice with oil; season with salt and pepper.
Cut tomatoes into thin rings. Finely chop the garlic, parsley and basil leaves. Place the eggplant on a parchment paper-lined baking pan. Stuff eggplant slices with tomato, garlic, feta, parsley and basil. Press the eggplant slightly with the palm of your hand to form a fan. Drizzle with more oil.
Bake for about one hour. If there is still liquid in the pan lower the oven temperature to 200 and bake 15 minutes longer or until all liquid has evaporated. Length of baking depends on the size of the eggplant.