Eggplant Brunch Scramble

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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)
• lamb gravy and sauted onion (taste like egg foo young)

Recipe

• 1 peel and slice eggplant into 1 inch slices.
• 2 place in zip locked bag and add.
• 3 water to cover,salt and garlic powder
• 4 close and place in fridge for 3 hours or overnight.
• 5 when ready, drain eggplant, dry each slice (this is important),.
• 6 dredge in flour (self rising or plain).
• 7 place each slice in hot oil in a cast iron skillet and brown to perfection on each side.
• 8 do in batches.
• 9 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!
• 10 put browned eggplant on cookie sheet in oven on 400 for about 15 minutes
• 11 whip 1 dozen large eggs in large bowl. add salt and pepper sparingly(remember there is salt on the eggplant)
• 12 pour 1/2 into the oiled iron skillet on med heat, let eggs set. turn stove down to low.
• 13 then add slices of eggplant to eggs (in two batches) it will look like a big daisy.
• 14 then turn over in skillet and finish eggs till set again. don't overcook eggs!
• 15 serve on a warm platter with options of either salsa or lamb gravy and sauted onions.