Eggplant Brunch Scramble

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 10-12
YIELD: 2 platters
UNITS: US

INGREDIENTS

Nutrition
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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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