Turkish Baked Eggplant with Cheesey Potatoes

Adapted from Joan Nathan's Jewish Holiday Cookbook
3-4 tbs olive oil, divided
2 small eggplants, sliced about 1/4" thick
4 eggs
1 c cheddar cheese, shredded
1/2 c parmesan cheese, grated
2 c mashed potatoes (pre-cooked with about 1/4 c skim milk, salt and pepper)
2 tbs fresh parsley, chopped
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
2 large tomatoes, sliced
salt and pepper to taste

Preheat oven to 350 F.
Place about 2 tbs of olive oil into a large skillet and heat. Add the sliced eggplant, and saute until softened. (You will most likely have to add a bit of oil during the cooking as the eggplant soaks up much of the oil.)
Meanwhile, beat 2 of the eggs, and mix into the mashed potatoes along with the cheeses.
Place half of the cooked eggplant into the bottom of a 8X11 baking dish. Layer on top with the entire potato mixture. Layer with the remaining eggplant, followed by the herbs and the tomato slices.
Top tomatoes with the remaining 2 eggs (well beaten) salt, pepper, and a small drizzling of olive oil.
Place into the oven for 45-60 minutes, until cooked through and a custard has formed.

Since it's Passover, and I hate to live in the leavened bread-deprived funk that usually ensues, I thought I would try to get a bit creative this year. I dug out a cookbook of Jewish holiday cooking that my mother had given to me, and got to work. I came across this recipe, and modified it slightly.

Here's the scoop...the finished product resembled a vegetarian Napolean, and was actually quite tasty. The flavors were pretty well rounded, and D and I agreed that the sweetness of the tomato and all the herbs really made this dish. All of this being said, at the end of the meal both D and I were still wanting for a bit more. I guess it wasn't as hearty as it seemed like it would be...good thing we still have cheesecake and brownies:)