Jalapeño and Cheese Topped Eggplant

Name: Jalapeño and Cheese Topped Eggplant
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Yield: 30 slices, 6-8 serving(s)
Ingredients: 3/4 cup low-fat mayonnaise (canola or olive); 1 1/2 tablespoons minced pickled jalapeno peppers; 1 -2 lb peeled eggplant, sliced about 3/8 inch; 1/2 cup fine dry breadcrumb; 1/2 cup grated parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; vegetable oil cooking spray; 16 ounces low-fat sour cream; salt

Submitted by The unknown chef

"My family loves this stuff. It's a great way to use up eggplant from the garden, but don't let that stop you from picking some up from your local market. You will not be disappointed. The sour cream really makes this special, the same way it does on potato pancakes. I would like to thank James Craig for the basis for this recipe. Enjoy."

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photo by pamela t.

Ready In:: 54mins
Ingredients:: 12
Yields:: 30 slices
Serves:: 6-8

ingredients

³⁄₄ cup low-fat mayonnaise (canola or olive)
1 ¹⁄₂ tablespoons minced pickled jalapeno peppers
1 -2 lb peeled eggplant, sliced about 3/8 inch
¹⁄₂ cup fine dry breadcrumb
¹⁄₂ cup grated parmesan cheese
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₂ teaspoon garlic powder
¹⁄₄ teaspoon onion powder
vegetable oil cooking spray
16 ounces low-fat sour cream
salt

directions

Combine first 2 ingredients, stir well.
Spread evenly over both sides of eggplant slices (a fork works well for this).
Combine breadcrumbs, cheese and spices in a shallow bowl; toss eggplant with breadcrumbs mixture.
Place eggplant on a baking sheet coated with cooking spray, lightly spray tops of eggplant slices.
Bake@ 425 degrees for 12 minutes.
Turn eggplant over; and bake an additional 12 minutes or until golden.
Serve with sour cream spread on top, salt lightly .

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Reviews

Made it and my husband loved it!!! It was a little salty to me, so next time I will not add the salt. Excellent Recipy!!

Ale V Hinkie
These were awesome!!!! I mixed a little bit of coconut milk with my mayo and jalapeno to thin it just a bit. Then I used panko crumbs instead of bread crumbs. Great recipe!!!!

bebeboy03
WONDERFUL! I made this as stated and it was fantabulous. Five stars for flavor and ease. I just love eggplant and needed another simple way to cook it. Thanks for this tasty and nicely hot recipe. I didn't think it would be hot enough for our tastes, but it was just the right amount of jalapenos. Thanks,

pamela t.
Definitely a keeper!!! Loved it!! Made exactly as recipe stated. Thank you soooo much for such a tasty recipe!!

Beansy