Jalapeño and Cheese Topped Eggplant

54 mins (prep 30, cooking 24)
14 ingredients
30 servings
My family loves this stuff. It's a great way to use up eggplant from the garden, but don't let that stop you from picking some up from your local market. You will not be disappointed. The sour cream really makes this special, the same way it does on potato pancakes. I would like to thank James Craig for the basis for this recipe. Enjoy.

Categories:  side-dish , <-60-mins , beginner-cook , north-american , appetizer , time-to-make , southwestern-u.s. , easy , american , number-of-servings , inexpensive , vegetarian , vegetable ,
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Serving Size (19.93 g)
Servings 30
Amount per Serving
Calories 19.6 Calories from Fat 2.16
% Daily Value *
Total Fat 0.24g 10.93%
Saturated Fat 0.05g 7.91%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 67.97mg 84.96%
Total Carbohydrate 3.78g 37.81%
Dietary Fiber 0.64 g 76.65%
Sugars 0.78 g %
Protein 0.69g 41.11%
Vitamin A 3.48IU% Vitamin C 0.34mg%
Calcium 8.72mg% Iron 0.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
low-fat mayonnaise, pickled jalapeno peppers, peeled, dry, grated parmesan cheese, fresh ground black pepper, vegetable oil cooking spray, low-fat sour cream