EGGPLANT BRUNCH SCRAMBLE
Yes you can have eggplant for breakfast. It is delicious and good for you. I try to limit the meat in my diet and this really tastes great! This coming from a Sicilian! Try it once ,it will be a favorite. Eggplants are very abundant right now,take advantage of the bounty. I make extra eggplant to use in another recipe with parmesean or penne and spegghetti sauce. Well worth the time spent!
Provided by Sassygirlsmom
Categories One Dish Meal
Time 40m
Yield 2 platters, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 196.1, Fat 11, SaturatedFat 2.1, Cholesterol 223.3, Sodium 2866.8, Carbohydrate 15.8, Fiber 3.5, Sugar 2.8, Protein 9
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