| 1 | Stem the eggplants and cut each into half, lengthwise. |
| 2 | Cut each half crosswise, into 4 chunks. |
| 3 | In covered saucepan, simmer chunks in water to cover for 15 minutes. |
| 4 | Drain and set aside to cool. |
| 5 | Then, separate pulp from skin, taking care not to tear skin. |
| 6 | Reserve skin.* |
| 7 | in a bowl, vigorously mash pulp with garlic. |
| 8 | Mix in remaining ingredients, except for ?cup of the cheddar cheese and the nutmeg. |
| 9 | Combine thoroughly. |
| 10 | Add more matzo or bread crumbs, if mixture seems too thin. |
| 11 | mound skins with mixture,* place on well-oiled baking sheet. |
| 12 | Sprinkle with a little of the reserved cheese and a bit of ground nutmeg. |
| 13 | Bake in preheated 350 degree oven for 20 minutes, or until golden brown on top. |
| 14 | *or pile mixture on small, individual gratin dishes |
| 15 | variation: |
| 16 | makes a beautiful fritada by adding 8 oz. of cottage cheese to filling mixture. |
| 17 | Line a 9x13 glass dish or a fritada pan with the skins, shiny side down. |
| 18 | Spread mixture evenly over the skins. |
| 19 | (you don"t have to use the skins, if you wish). |
| 20 | Sprinkle with the remaining ?cup of grated cheddar, plus a light dusting of ground nutmeg. |
| 21 | Bake in a preheated 350 degree oven for 1 hour. |
