Eggplant Brunch Scramble Recipe

Name: Eggplant Brunch Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; optional toppings; salsa (to go latin); pork gravy and sauted onion (taste like egg foo young)

Servings: persons

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

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 pork gravy and sauted onions.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggplants, 1 tablespoon garlic powder, 4 tablespoons salt, water, to cover eggplant in a gallon size zip locked baggie, and more.

Yes, Eggplant Brunch Scramble falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Brunch Scramble

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