1. Preheat the oven to 400°F (200°C).

2. Slice the eggplant into rounds and place them in a colander. Sprinkle with salt and let sit for 10-15 minutes to remove excess moisture.

3. Rinse the eggplant slices and pat them dry with a paper towel.

4. Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush both sides of the eggplant slices with olive oil and sprinkle with pepper.

5. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and tender.

6. While the eggplant is baking, prepare the tomato topping. Dice the fresh tomatoes and finely chop the garlic. In a small bowl, mix together the diced tomatoes, chopped garlic, basil leaves, salt and pepper.

7. Once the eggplant is done baking, remove from oven and top each slice with a spoonful of tomato topping.

8. Add a piece of canned tuna on top of each eggplant slice. Crumble some feta cheese over the tuna.

9. Return the baking sheet to the oven and bake for an additional 5-7 minutes until the tuna is heated through and feta cheese has slightly melted.

10. Serve warm or at room temperature.