Crazy French Toast

It’s been wayyy to long my friends. Roberto was born and you would’ve thought I gave birth. I pretty much didn’t workout for over a month and most of my free time was/is being spent with this little angel.


I’m head over heals for the little guy and am already dreading when I won’t see him for a few weeks when he is living it up in Italy :) I’m so excited for Rinaldo’s family to meet him, his going to wrap them around his little finger!

One of the reasons I love reading other blogs is to get recipe ideas. My two favorite recipes I have been making over and over are Laury’s chocolate cupcakes recipe (which also make great pancakes) and Maria’s Eggplant French Toast. Did you just go back and reread that? Yes, EGGPLANT french toast. That lady is a pure genius! I love how it’s a great way to sneak in some veggies for breakfast.

I know using eggplant to make french toast might seem a little crazy or gross, but eggplants actually have a very neutral flavor that make them very versatile. I slightly modified Maria’s recipe and am excited to share it with you all.



Serves 2


  • 2 baby eggplants or 1 large one.
  • 2 eggs
  • 1 Tbsn heavy cream (or any milk)
  • 1/4 tsp liquid vanilla stevia
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin spice
  • Tiny pinch of salt
  • Butter or coconut oil for frying


Peel and slice the eggplant thinly, around 1/8”-1/4”. You won’t be able to cook them thoroughly if you slice them too thick. I learned that the hard way. Eggplants do not taste good al’dente.

Pierce the eggplants with a fork (to let the batter seep in) and sprinkle them with salt. Dry them off after 5 minutes.


While you prepare the other ingredients, heat up a skillet over medium heat. Make sure not to put the heat to high, or you will burn them before they cook thorough.


Wisk all of the ingredients together and start dipping the eggplant in the batter.


Fry them for a few minutes on each side and until they eggplant is completely softened.


Dig in!!!


I just topped mine with some grass-fed butter but feel free to top them with maple syrup too!

This is a great way to get your french toast if you’ve gone grain and or sugar free.

Does this recipe excite you or do you just think it’s too weird?

Crazy French Toast
  • 2 baby eggplants or 1 large one.
  • 2 eggs
  • 1 Tbsn heavy cream (or any milk)
  • ¼ tsp liquid vanilla stevia
  • ½ tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp pumpkin spice
  • Tiny pinch of salt
  • Butter or coconut oil for frying
  1. Peel and slice eggplants ⅛"-1/4" thick. Pierce them with a fork and sprinkle them with salt. Dry off the eggplant after 5 minutes. Heat a skillet over medium heat while you wisk together the rest of the ingredients. Generously dip the eggplant in the egg mixture and fry them in butter or coconut oil for a few minutes on each side and until the eggplant are cooked completely.
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  • Lisakthrives

    I am SO glad you tried this recipe….I haven’t yet, and I’ve looked at it a million times thinking I should! I know I’ll have to make it for myself or not let anyone know what it’s made out of…cuz I doubt they’d even try it! I’m really excited though—as soon as I get an eggplant, I’m making it!

    And oh, lucky you to have that sweet little baby-muffin to love on all the time! Don’t be such a stranger around here…your posts light up my day :-)

    • Maria

      I really think you’d like it Lisa. I actually thought of you when I made it! Thanks for the warm welcome back :) I think I’ve got my blog mojo back!

  • Caitlin

    I’m going to try this recipe!! Sounds right up my alley.

    • Maria

      Let me know how you like it!

  • Shaunna@mamas13minutemile

    OMG! What an incredible idea! Love!

  • Diana B.

    WOW. That sounds so incredible. No recipe can weird me out, the more creative it is, the more likely I won’t be able to rest until I’ve tried it :-) Only challenge is that I’ve been cutting out eggs and don’t think it would be the same without them, but that sounds like a challenge I just might have to take on & experiment a bit!

  • Maria Pappa

    This is pure genius! Definitely something I’ll have to try on a Sunday morning! YUM!

  • Laury @The Fitness Dish

    Um. Eggplant French toast…stop it. I am freaking out, how amazing!! I can’t wait to try it!

    So glad you love the cupcakes! I made them last week for a friend and had to make a separate batch myself!

    Roberto is such a handsome boy!

  • devika

    Hey! I have one on my fridge and was wondering what to do with it… I think this will be great to try!

  • friv 3

    wow, look very attractive. I’m not really hungry right now, but I still feel more can eat two cookies so. I will try to do it and hopefully succeed. thank you

  • Michaela

    I am so excited to try this! Eggplant is my absolute favorite vegetable and this sounds like an awesome way of preparing it :)

  • Kim Douglas

    These were wonderful!!! Sprinkled with cinnamon prior to frying, and placing a lid on pan to ensure complete soft and done eggplant. Worked perfectly, even with some slices that were closer to half inch thick. I just had to ensure heat was low enough to cook slowly but also enough to brown up beautifully (flipped them several times.) I am so happy with this recipe :)

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    Hi, welcome to Healthy Diaries and Thank You for stopping by! Our names are Maria & Lisa and we’re 26 year-old identical twin sisters. Our blog is a look into our lives as we live life being healthy and active. Find out more here...
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