Eggplant French Toast
There is something about the fall that makes me want to stay in on a Sunday morning and make a nice breakfast or brunch. Without fail, every fall, when the winds start to change, I always get a hankering for french toast. I’ve never been a fan of pancakes, but french toast is my absolute favorite. With that said, I’ve really been trying to eat more whole food and combine what I eat in a way that makes it the easiest to digest. That’s where I came across the idea for eggplant french toast. I was dubious at first, as I’ve always thought of eggplant as something we bread, fry and top with tomato sauce. But it was worth a try, so off I went and I have to say, you really can’t even tell the difference with this dish and it’s family approved too. You can bet when I have children, I will be serving them this amped up healthy version of my old standby favorite. Cheers! Happy brunching!
Ingredients:
1 eggplant, peeled and sliced into 1/4 inch thick slices
salt
1 egg, beaten
1/2 teaspoon cinnamon, plus more for sprinkling while it cooks
1 tsp maple syrup (or sweetener of choice to taste). *You could also make this without sugar for a more savory version
1/2 teaspoon vanilla extract
Ghee/coconut oil to cook in
Directions:
Salt both sides of eggplant and let sit for a few minutes to take out some of the water content.
Pierce each eggplant slice with a fork a few times so the batter will soak into the eggplant.
While the eggplant sits, beat the egg and add all the remaining ingredients (except the ghee) into the egg batter.
Dip each piece of eggplant into the egg mixture to coat both sides, shaking off any excess.
Heat a skillet and add some ghee (or coconut oil).
When the oil is hot, add the eggplant to the skillet and toast both sides. While they are toasting, sprinkle the top of the slices with more cinnamon.
Serve however you enjoy french toast. The one I’ve pictured is topped with pure, local maple syrup, berries, and fresh peach slices. Enjoy!
- 1 eggplant, peeled and sliced into ¼ inch thick slices
- salt
- 1 egg, beaten
- ½ teaspoon cinnamon, plus more for sprinkling while it cooks
- 1 tsp maple syrup (or sweetener of choice to taste). *You could also make this without sugar for a more savory version
- ½ teaspoon vanilla extract
- Ghee/coconut oil to cook in
- Salt both sides of eggplant and let sit for a few minutes to take out some of the water content.
- Pierce each eggplant slice with a fork a few times so the batter will soak into the eggplant.
- While the eggplant sits, beat the egg and add all the remaining ingredients (except the ghee) into the egg batter.
- Dip each piece of eggplant into the egg mixture to coat both sides, shaking off any excess.
- Heat a skillet and add some ghee (or coconut oil).
- When the oil is hot, add the eggplant to the skillet and toast both sides. While they are toasting, sprinkle the top of the slices with more cinnamon.
- Serve however you enjoy french toast. The one I've pictured is topped with pure, local maple syrup, berries, and fresh peach slices. Enjoy!
