Eggplant French Toast

Eggplant French Toast

Table of Contents

Calories Per Serving: 150

Servings: 2


1 large (or 2 small) eggplant
2 eggs
3 T. almond milk
½ tsp. vanilla extract
¼ tsp. cinnamon, plus more for dusting
stevia, to taste (optional)
oconut oil, as needed (to grease pan)


  1. Peel eggplant and slice into ¼ inch slices.
  2. Sprinkle both sides of each eggplant slice with salt.
  3. Place eggplant slices in colander and set aside for 10-20 minutes.
  4. Rinse eggplant slices well then pat dry with paper towels.
  5. Pierce eggplant slices, on each side, a few times with fork.
  6. Lightly grease skillet over medium heat.
  7. In shallow bowl, whisk together eggs, milk, vanilla, cinnamon, and stevia, if desired.
  8. Dunk eggplant slice in egg mixture then place in skillet. 
  9. Transfer slice to skillet and cook 2-3 minutes, until golden brown on one side.
  10. Flip and cook other side another 2-3 minutes, until golden brown.
  11. Repeat with remaining eggplant slices.
  12. Dip each eggplant slice again and cook another minute on each side.
  13. Sprinkle with cinnamon, if desired, and serve warm. 

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