Craig couldn't guess what it was made out of and he really liked it! No lie!
Celtic sea salt
1 tsp vanilla
SWERVE or Stevia glycerite to taste
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.
Using White Bread = 229 calories, 6.1g fat, 10g protein, 31g carbs, 1.4g fiber (29.6g effective carbs)
Using EGGPLANT = 125 calories, 5g fat, 7.8g protein, 13.7g carbs, 7.8g fiber (5.9g effective carbs)