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Cook time

1 hour 15 minutes

Servings

6-8

Ingredients

2 medium eggplants

Chicken broth

1 medium red onion

1 ½ cups seasoned bread crumbs

1 cup sour cream

½ cup shredded cheddar cheese

Directions

1. Peel and dice eggplant.

2. Cook eggplant in a pot in chicken broth until tender, about 30 minutes.

3. Drain all liquids off eggplant.

4. Sauté onion in butter.

5. Place eggplant in a bowl and add breadcrumbs, sour cream, onion, and cheese and mix.

6. Bake in a glass dish at 350 degrees F for 30 minutes.