Preheat oven to 180°C (350°F).

Start by thinly slicing the eggplants, the potatoes and the tomatoes.

Grease with extra virgin olive oil a 26-cm round baking pan and arrange a layer of potatoes on the bottom, with their edges slightly overlapping. Season the potatoes with salt, cover with a layer of tomatoes, drizzle with extra virgin olive oil and sprinkle some oregano on top. I didn’t salt the tomatoes as I was going to crumble feta directly on top.

So now make a layer of crumbled feta, and top it with a layer of eggplants, overlapping the edges again. Season with a drizzle of extra virgin olive oil and sprinkle with salt.

Repeat the layers and finish with the eggplants. Sprinkle the eggplant with breadcrumbs and season with salt, dried oregano and a good drizzle of extra virgin olive oil.

Cover with a lid, or with some aluminum foil, and bake for about 45 minutes. Check the vegetables and, if everything is cooked through, remove the lid and bake for 10 more minutes, so that you will get a golden, crisp top.

Serve hot or warm.