Wash the eggplants and cut into slices about 5 mm thick.
Salt, let stand and then dab with kitchen paper. Fry in a little olive oil. Slice the tomatoes and feta cheese.
Divide among one eggplant slice, feta cheese, tomatoes and basil each. Hold the parcels together with toothpicks. If desired, place the packets in the oven at 180° for 10 minutes before eating.
Serve with tzatziki.