Step 1

Preheat oven to 350 F (180 degrees C).

Step 2

Line a pan with parchment paper.

Step 3

Thinly slice the eggplant.

Step 4

In a large pan heat the olive oil and sauté the eggplant for 3 minutes carefully, not to smash the eggplant. Remove eggplant from pan and set aside.

Step 5

On a clean surface lay a sheet of phyllo and brush with olive oil. Layer a total of 7 sheets one on top of each other while brushing with olive oil in between layers.

Step 6

Now cut a circle into the phyllo (through all the layers) of about 6-7 inches (15 cm) in diameter (I used a bowl for the circle).

Step 7

Place the phyllo discs on the pan and turn in the outer part to form a little border.

Step 8

Repeat this for the other 7 phyllo sheets. You should have 6 medium phyllo discs in total.

Step 9

Sprinkle each dish with about 1-2 tablespoons crumbled feta and then place the eggplant slices on top.

Step 10

Bake for about 25-30 minutes until phyllo is golden and base of phyllo has hardened.

Step 11

Remove and let them cool.

Step 12

When ready to serve, heat the honey for a few seconds and drizzle over the tarts.