Eggplant Casserole

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

Chicken broth

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.

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