Honestly, I don’t even know if I should share this. Because even though this is a #strangebutgood meal, I’m not sure how good it really is.

I mean. It wasn’t bad per say, and it’s so far out there I feel like I have to share it… but it definitely is not for everyone.

You’ll see what I mean.

Eggplant French Toast

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Yup. You heard me.

Eggplant for breakfast seems pretty far out there, but if you haven’t made eggplant bacon yet…well you need to get on that.

But I know eggplant is not everyone’s cup of tea, I however happen to love it.

One of my favorite Thai dishes is a spicy basil eggplant and more recently Whole Foods introduced me to an amazing spicy grilled eggplant that is just too good to pass up when it’s on the hot bar. But I can honestly say I had never had a a sweet eggplant dish. Well, I changed that.

I’m sure I got the idea in my countless hours spent on Pinterest. And I don’t know what actually pushed me to try this one, but I did.

It’s pretty simple, you basically just use the eggplant in the place of your traditional bread.

And since when I make French Toast, I typically make protein French Toast, I decided to stick with that.

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(serves 1)

– 2-3  1/4″ thick slices of eggplant

– 1 large egg white (or 3 tbsp liquid egg whites)

– 1/4 cup vanilla almond milk

1/2 scoop vanilla protein powder

– 1/2 tsp cinnamon

– liquid vanilla stevia (optional)

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– In a bowl combine egg whites, almond milk, protein powder, cinnamon and stevia if using. Mix together.

– Place the egg plant slices in mixture and soak. (Note: This may take longer than your traditional bread)

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– Fry in skillet over medium high heat for approximately 2-3 minutes on each side.

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– Top with desired toppings. I sprinkled mine with more cinnamon and a drizzle of maple syrup.

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I actually think this has potential to be a delicious dish, however there are a few things I think I would change if I make this again.

Next time I think I would slice my eggplant a little thinner and let it cook longer to get softer.  I also think before soaking I will poke the eggplant with a fork allowing the mixture to soak better into the eggplant.  And finally I think I will top my next batch with peanut butter, because really. Peanut butter makes everything better.

So this recipe is a work in progress and I am not giving up on it yet, if you decide to try it let me know how it turns out for you!

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What’s the strangest thing you’ve made for breakfast?