I originally found the recipe for this here: http://www.aubergines.org/recipes.php?eggplant=1926 and it is probably the best eggplant recipe I've eaten yet. My daughter even like it alot, and although she'll eat pretty much anything I put in front of her, she doesn't always like what she's eating. This is something I'm definitely going to keep around.

Also, the original recipe calls for a layer of matzah on the top, but I also love mashed potatoes, and I ended up making a little more than the recipe calls for. Instead of matzah on the top, I made it like a Shepard's Pie and layered the top with mashed potatoe. It was yummy

Mashed Potatoes
about 6-7 potatoes, enough for the cup in the recipe, and enough to layer the top of the pie
3 cloves of garlic
kosher salt (to taste)
4 tbsp olive oil

1. take the paper of the cloves of garlic, but don't cut them, throw them in the pot
2. peel and chop the potatoes (not too small), and throw them in the pot
3. add cold water and salt, bring to a boil
4. when the potatoes are soft, drain the water, but keep everything in the pot
5. add the olive, a little more salt, and start mashing the potatoes until they are a consistency you like
6. set aside

Matzah Layer
1 tablespoon olive oil
3 whole matzah

Eggplant Filling
1 large eggplant
2 medium ripe tomatoes, chopped
3 tablespoons olive oil
1 large yellow onion, chopped
2 extra large eggs, well beaten
1 cup mashed potatoes
1/8 cup matzah meal
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, crushed
1 tablespoon fresh parsley, chopped

1. Matzah: Preheat the oven to 350 degrees. Generously oil an 8 inch square glass baking dish. Glass works best, but metal is okay.
2. Place the dish in the oven to heat.
3. Soak the whole matzah carefully in warm water for about one minute.
4. Place on paper towels to drain for about 2 - 3 minutes
5. Remove the hot dish from the oven and carefully place a piece of matzah on the bottom. Cut another piece to fit in the spaces around the edges.

1. Eggplant: Preheat the oven to 375 degrees. Wash the eggplant and cut several slits along the sides. 2. Place on a cookie sheet and bake until soft about 30 - 45 minutes. Set aside to cool.
3. When cool, peel the eggplant and mash the pulp.
4. Heat the oil in a large frying pan and add the chopped onions. Cook until translucent.
5. Add the garlic and stir for about a minute.
6. Remove from heat and add the rest of the ingredients. Cook until the tomatoes are really soft and mixed well with all the ingredients. Mix all the ingredients well, and taste. Add more salt if needed.
7. Turn the oven back on to 375 degrees at this point, and let it heat up.

1. Assemble: Get the dish with the matzah, and add the eggplant mixture over the matzah.
2. Smooth the eggplant mixture, and add the mashed potatoes over the eggplant.
3. Smooth the mashed potatoes.
4. Add a small pan of water in the rack under the pie.
5. Bake the pie for about 45 minutes. The mashed potatoes should have a nice brown color to them.
6. Take the pie out and set aside. The original website says 10 minutes, but I let it sit until everything settled down and cooled a little bit.