Jalapeo and Cheese Topped Eggplant
Elevate your eggplant game with this irresistible Jalapeño and Cheese Topped Eggplant recipe, where tender, oven-roasted eggplant rounds are transformed into savory perfection. A bold blend of garlic powder, paprika, and black pepper infuses the eggplant slices with rich flavor, while melted cheddar and mozzarella create a gooey, golden topping. The addition of freshly sliced jalapeños provides just the right amount of spice, perfectly balanced by a sprinkle of fresh parsley for a vibrant finish. This quick and easy recipe—ready in just 45 minutes—is perfect as a vegetarian main course or a flavorful side dish for your next meal. Whether you're hosting a dinner party or prepping a cozy family dinner, this dish offers a delightful mix of textures and flavors that are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplant
- 2 jalapeños
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Wash the eggplants and slice them into ½-inch thick rounds. Lay the slices on the baking sheet in a single layer.
Brush both sides of the eggplant slices with olive oil.
In a small bowl, mix together the garlic powder, paprika, salt, and black pepper. Sprinkle this seasoning evenly over the eggplant slices.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping them halfway through, until they are golden and tender.
While the eggplant is baking, slice the jalapeños into thin rounds. Set them aside.
In another bowl, mix the shredded cheddar and mozzarella cheeses together.
Remove the cooked eggplant slices from the oven and evenly top each slice with a sprinkle of the cheese mixture and a few slices of jalapeño.
Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish the eggplants with fresh chopped parsley before serving. Serve immediately as a side dish or vegetarian main course.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 3847 mg | 167% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 38.3 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1739 mg | 134% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2641 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
