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