Preheat a skillet while preparing the ingredients (a hot skillet is important so the coating does not stick). Wash, peel and slice the eggplant into thin slices. Whisk 2-3 eggs in one bowl, and mix the dry ingredients in a separate bowl. Dip the eggplant slices in the egg mixture and transfer to the dry ingredients bowl to coat thoroughly. Coat the skillet with olive oil or butter and cook the eggplant until the coating is golden on all sides. Once you have cooked all the eggplant slices, fry as many eggs as you and your family members wish to eat. Serve the eggs between two slices of eggplant and enjoy!
Our gluten free and vegetarian version of steak and eggs. 🙂