Jalapeño And Cheese Topped Eggplant - cooking recipe

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

Preparation

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 .