2-3TBS Milk of choice
1tsp Vanilla extract
1/2TSP Ground Cinnamon
1/2TSP Ground Nutmeg-optional
Peel eggplant and slice in 1/4in slices. Lay the slices out and sprinkle each side with salt. Place in colander and let sit for 30min.
Rinse and pat dry.
Whisk the eggs, milk and spices. Pierce the eggplant slices with a fork and dip in the egg mixture.
Heat your oiled skillet and cook the slices on both sides until golden brown. Top with a drizzle of olive oil and Walden farms pancake syrup(if on Fat Loss Phase) or syrup and berries of choice
Serving size is 3 slices, this recipe makes 4-5 servings.