SWEET VANILLA EGGPLANT

by Janna Breslin

INGREDIENTS

1 eggplant, peeled and sliced

1 teaspoon vanilla extract

2 eggs

1 teaspoon stevia

1 teaspoon coconut oil, melted

 

DIRECTIONS

In a bowl, mix the eggs with vanilla, stevia to taste, cinnamon and whisk well. Heat up a pan with the coconut oil over medium-high heat. Dip eggplant slices in eggs mix, add to the pan, and cook them for 3 minutes on each side, divide between plates and serve for breakfast.

 

NUTRITIONAL VALUE

Fat: 34 g

Carbs: 16 g

Protein: 12 g

Total Calories:  392 Calories

 

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