Recipe submitted by Learner Dian. Featuring white and purple eggplants from her garden, this recipe is passed down to Dian by her mother, who made this dish every Easter.
2 medium eggplants
1 medium red onion
1 ½ cups seasoned bread crumbs
1 cup sour cream
½ cup shredded cheddar cheese
Peel and dice eggplant.
Cook eggplant in a pot in chicken broth until tender, about 30 minutes.
Drain all liquids off eggplant.
Sauté onion in butter.
Place eggplant in a bowl and add breadcrumbs, sour cream, onion, and cheese and mix.
Bake in a glass dish at 350 degrees for 30 minutes.