Preheat the oven to 500 degrees.

Prick the eggplants repeatedly with a fork.

Place on a baking sheet and bake, turning to prevent burning, for 45 minutes.

Cool the eggplants.

Peel or scoop out the eggplant flesh into a colander.

Drain and press out the juices from the eggplant flesh.

Chop the eggplant flesh with a knife and mash it with a fork.

Lower the oven temperature to 350 degrees.

In a large bowl, mash the feta cheese.

Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil to the mashed feta.

Beat the mixture well.

Add the eggplant to the cheese mixture and mix.

Pour the mixture into an oiled baking dish.

Drizzle 1 tablespoon of the oil over the mixture.

Sprinkle with the remaining cheese.

Bake for 1 hour, until lightly colored.