Heat a large fry pan over a medium/high heat and add 2 tablespoons of olive oil. Pat the sliced eggplant dry with a paper towel, season then fry in the hot oil until golden brown on both sides.
Mix together two thirds of the Lemnos Traditional Fetta, ricotta and a third of the Parmesan with the lemon zest, basil, onion and eggs until well combined.
Using a deep baking dish, place a third of the fried eggplant in a layer on the bottom of the dish and cover with half of the cheese mix. Repeat with another layer of eggplant and cover with the other half of the cheese mix. Top the last layer of eggplant. Cover with passata and crushed tomatoes, season well and scatter the remaining parmesan over the top.
Bake in the preheated oven for approximately 35 minutes.
Sprinkle the tomato and parmesan topping with the remaining crumbled fetta and return to the oven to cook for a further 10 minutes or until the fetta has started to turn golden.