Preheat the oven to 200˚C.
Wash and peel the aubergines and cut into cubes. Transfer to a colander, sprinkle with salt, and leave for 20 minutes to draw out the bitterness. Once drained, rinse the aubergines and dry well. Heat two-thirds of the oil in a pan and fry the onions with the aubergines until softened.
Add the garlic and continue to cook for a further 2–3 minutes. Add the tomatoes and cook on high until the liquid evaporates. Remove from the heat and add the basil and sun-dried tomatoes. Leave to cool. When the mixture is cool, add half of the MEVGAL Kefalotyri Cheese and the MEVGAL Anthotyro Cheese and stir gently.Lay 3–4 sheets of pastry in a large oiled baking tray, brushing each sheet with melted butter and sprinkling with a little Kefalotyri.
Top the pastry with the filling mixture. Cover with therest of the pastry sheets, brushing each one with oil and sprinkling with Kefalotyri. Seal the edges by crimping together.
Bake until golden brown.