Jalapeño and Cheese Topped Eggplant Recipe

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Ingredients:

Serving

3/4 cup low-fat mayonnaise ( canola or olive)
1 1/2 tbsp 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 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
vegetable oil cooking spray
16 oz 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.24 Kcal (901 kJ)
Calories from fat	125.06 Kcal
		% Daily Value*
Total Fat	13.9g	21%
Cholesterol	30.39mg	10%
Sodium	333.72mg	14%
Potassium	331.88mg	7%
Total Carbs	15.71g	5%
Sugars	4.65g	19%
Dietary Fiber	2.8g	11%
Protein	7.56g	15%
Vitamin C	3.5mg	6%
Iron	0.2mg	1%
Calcium	163.2mg	16%

Amount Per 100 g
Calories	115.96 Kcal (486 kJ)
Calories from fat	67.38 Kcal
		% Daily Value*
Total Fat	7.49g	21%
Cholesterol	16.37mg	10%
Sodium	179.8mg	14%
Potassium	178.8mg	7%
Total Carbs	8.46g	5%
Sugars	2.51g	19%
Dietary Fiber	1.51g	11%
Protein	4.07g	15%
Vitamin C	1.9mg	6%
Iron	0.1mg	1%
Calcium	87.9mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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