1 large eggplant; halved lengthwise
2 Tbs oil
1/2 cup onion; chopped
1 clove garlic; minced
2 Tbs butter
2 Tbs flour
1 lb can diced tomatoes
1/2 tsp oregano OR marjoram
1/4 tsp pepper
1 dash salt
1/2 cup feta cheese OR drained cottage cheese
Wash eggplant and cut in half. Scoop out pulp leaving 1/2" shell. Microwave shell for 8 minutes on High, until soft.
Chop pulp and saute in oil with onion and garlic until tender. Melt butter in Microwave. Add flour and juice from tomatoes and water to make 1 cup. Cook to thicken.
Add sauce and tomatoes to chopped eggplant. Add oregano or marjoram, pepper and salt. Fill shells. Top with cheese. Bake at 350F for 30 minutes. May need to cover for part of cooking time.