Eggplant Brunch Scramble Recipes

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EGGPLANT BRUNCH SCRAMBLE



Eggplant Brunch Scramble image

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

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
salsa (to go latin)
pork gravy and sauted onion (taste like egg foo young)

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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