Jalapeño And Cheese Topped Eggplant
- 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
- 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 .
lowfat mayonnaise, peppers, breadcrumb, parmesan cheese, salt, fresh ground black pepper, garlic powder, onion powder, vegetable oil cooking spray, sour cream, salt
Taken from www.food.com/recipe/jalape-o-and-cheese-topped-eggplant-324098 (may not work)