Eggplant Brunch Scramble
Ready In: 40 mins
Serves: 10-12
Yields: 2 platters
Ingredients
- 2 eggplants
- 1 tablespoon garlic powder
- 4 tablespoons salt
- water, to cover eggplant in a gallon size zip locked baggie
- 1 cup plain flour
- 1⁄4 cup canola oil
- 1 dozen egg
- salt and pepper
optional toppings
- salsa (to go latin)
- pork gravy and sauted onion (taste like egg foo young)
Directions
- peel and slice eggplant into 1 inch slices.
- place in zip locked bag and add.
- water to cover,salt and garlic powder
- close and place in fridge for 3 hours or overnight.
- When ready, drain eggplant, dry each slice (this is important),.
- dredge in flour (self rising or plain).
- place each slice in hot oil in a cast iron skillet and brown to perfection on each side.
- Do in batches.
- HINT: If adding more oil, give it time to get hot again before adding more slices. This will allow your eggplant to get brown not soggy!
- Put browned eggplant on cookie sheet in oven on 400 for about 15 minutes
- whip 1 dozen large eggs in large bowl. Add salt and pepper sparingly(remember there is salt on the eggplant)
- Pour 1/2 into the oiled iron skillet on med heat, let eggs set. Turn stove down to low.
- Then add slices of eggplant to eggs (in two batches) it will look like a big daisy.
- then turn over in skillet and finish eggs till set again. Don't overcook eggs!
- Serve on a warm platter with options of either salsa or pork gravy and sauted onions.
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