Wash the eggplants and cut them into cubes. Place them in a strainer, season with plenty of salt and set them aside for 20' to lose their bitternes. Wash and dry well.

Cut the onions into round slices and finely chop the garlic. Heat 2/3 of the oil and sauté the onions with the eggplants until they are tender.

Add the garlic and continue to sauté for 2-3΄. Add the tomatoes and boil until all the liquids are absorbed. Remove from heat and add the basil and the sun-dried tomatoes. Set aside to cool.

Then, add half of the kefalotyri and the anthotyro and mix softly.

Line a large baking tray brushed with oil with 3-4 filo sheets, brushing a little oil between them and sprinkling with a little kefalotyri. Spread the filling.

Cover with the remaining filo sheets, once more brushing them with oil and sprinkling with kefalotyri. Bring the excess edges of the filo sheets together, forming a decorative ring around the pie.

Bake the eggplant pie at 200°C until golden brown.