Preheat the oven at 350 degrees. Bring a large pot of water with 3 tablespoons of salt to boil. And, lightly grease a 10 to 12 inch round pie pan or baking dish with oil.

Trim off the eggplant tops, then cut in half lengthwise. Cut each of the halves into quarters crosswise. Add to the pot of boiling water, and cook for 10 minutes. Drain and set aside to cool.

In a mixing bowl, combine the cheeses, matzo meal, 1 ½ teaspoons of salt, pepper, and eggs. Mix well with a spatula or fork to eliminate any lumps.

Once the eggplant is cool enough to handle, gently scoop out the meat from the skin, leaving the skin pieces about ½ inch thick. Line the bottom of the baking dish with skin pieces, peel side down.

Dice the eggplant meat into small pieces. Add it to the mixing bowl with the cheeses, add 1 teaspoon of salt and combine well. Then, spread the mixture evenly into the pie pan. 

Bake for 1 hour and 15 minutes, until the top is a golden brown. Serve hot or cold.