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1
Preheat the oven to 350 degrees, and grease a 6-cup gratin dish with some of the oil.
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2
If grilling the eggplants over a gas stove, make small slits all over the outside.
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3
Using tongs, hold them over the open flame, rotating them every few minutes, until they are soft and collapsed.
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4
If roasting them in the oven, cut them in half lengthwise.
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5
Brush the cut sides with olive oil, and place them, cut sides down, on a baking sheet.
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6
Roast for about 30 minutes, or until very soft.
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7
Place the cooked eggplant in a sieve over a large bowl, sprinkle with a teaspoon of salt, and let cool and drain for about 15 minutes.
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8
Peel, discarding the skin and any liquid that has accumulated, and, using two knives (see headnote), chop the eggplant in a sieve over a bowl.
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9
Stir together the feta and Gruyere cheeses, the thyme, the oregano, 3 tablespoons of the bread crumbs, a few sprinklings of pepper, and all but a tablespoon of the remaining oil.
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10
Beat the eggs in a small bowl, and stir into the eggplant mixture.
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11
Then pour everything into the gratin dish.
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12
Brush with the remaining oil, and sprinkle with the Parmesan cheese and the remaining bread crumbs.
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13
Bake for an hour, or until golden on top.
