Eggplant Pierogie Casserole

2 dozen jalapeno or potato and cheddar pierogies
1 eggplant, large, diced and debittered*
1 onion, small, finely chopped
1/2 cup fine dry French bread crumbs
1 tbsp olive oil
2 cups spaghetti sauce, low sodium
1 tbsp parmesan cheese, grated
2 cups sour cream, non-fat

Preheat oven to 350 degrees.

Place frozen pierogies in bottom of a flat baking dish. Sprinkle with half of the onion.

In a skillet, saute the eggplant in olive oil for 5 minutes. Add the remaining onion and spaghetti sauce. Continue to simmer eggplant in sauce for 5 minutes. Spoon eggplant over pierogies.

Combine sour cream, Parmesan cheese and pepper. Pour over eggplant and cover with crumbs.

Bake for 20 minutes until bubbling and brown.

*Dice the eggplant, sprinkle with a bit of salt, cover and set aside for about 15 minutes. Wipe the extracted juices off the eggplant.

Makes 8 servings
Source: Produce Marketing Board