EGGPLANT BRUNCH SCRAMBLE

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.