2 med. eggplants (1 lb. each)
6 tbsp. butter
1/4 c. chopped onion
1 tbsp. flour
1 pkg. Lipton beef mushroom soup mix
2 c. water
2 med. tomatoes, chopped
1/2 tsp. oregano
Salt & pepper to taste
1/2 c. shredded cheddar cheese
2 c. soft bread crumbs

Preheat oven to 350 degrees.

Cut eggplant in half. Remove pulp from eggplant, leaving a firm shell about 1/4" thick. Cover shells with salted water and set aside. Chop pulp coarsely. In a large skillet, melt butter. Cook chopped eggplant and onion until tender. Stir in flour. Add soup mix, water, tomatoes, oregano, salt and pepper and bread crumbs. Remove from heat and fold in cheese. Drain eggplant shells, fill with mixture and bake 30 minutes. Serves 8 to 10.