Craig couldn't guess what it was made out of and he really liked it! No lie!
1 eggplant
Celtic sea salt
2 eggs
1 tsp vanilla
Truvia or Stevia glycerite to taste
butter/coconut oil
cinnamon (optional)
Peel eggplant and cut into slices. Sprinkle a small amount of salt on the eggplant. Turn eggplant pieces over and sprinkle a small amount on the other side. Let eggplant rest for two minutes. Mix eggs, vanilla, cinnamon, and stevia in a bowl. Melt butter in frying pan on medium heat.
Put your eggplant in egg mixture and poke holes into it with a knife or fork. This allows the mixture to permeate the eggplant. Cook “french toast” until golden brown. Then flip and do the same on the other side. Top with cinnamon, nutmeg, cream cheese, nut butter or low sugar fruit. Enjoy! Makes 2 servings.
NUTRITIONAL COMPARISON (per serving):
Using White Bread = 170 calories, 23 carbs, 3 fiber
Using EGGPLANT = 90 calories, 6 carbs, 3 fiber
