Jalapeño and Cheese Topped Eggplant
- Reviews 4
Ready In: 54 mins
Serves: 6-8
Yields: 30 slices
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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