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

1. Combine first 2 ingredients, stir well.
2. Spread evenly over both sides of eggplant slices (a fork works well for this).
3. Combine breadcrumbs, cheese and spices in a shallow bowl; toss eggplant with breadcrumbs mixture.
4. Place eggplant on a baking sheet coated with cooking spray, lightly spray tops of eggplant slices.
5. Bake@ 425 degrees for 12 minutes.
6. Turn eggplant over; and bake an additional 12 minutes or until golden.
7. 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)