EatFresh

Directions

1. 

   With a knife or fork, prick the eggplant. Lay eggplant on a hot skillet until slightly softened and the skin is charred. Allow to cool to the touch. Alternatively, pierce each eggplant all around with a fork. Microwave for 5 minutes until soft.

2. 

   Peel skin.

3. 

   Using a fork, flatten the eggplant but leave the stem on

4. 

   Heat oil in skillet

5. 

   In a shallow bowl, beat eggs, salt, and pepper with a fork. Holding the stem of the eggplant, dip into the egg mixture and lay onto the skillet.

6. 

   Cook 2-3 minutes on each side, or until golden brown. Repeat with remaining eggplants.