Eggplant Brunch Scramble - cooking recipe

Ingredients

2 eggplants
1 tablespoon garlic powder
4 tablespoons salt
water, to cover eggplant in a gallon size zip locked baggie
1 cup plain flour
1/4 cup canola oil
1 dozen egg
salt and pepper
optional toppings
salsa (to go latin)
pork gravy and sauted onion (taste like egg foo young)

Preparation

peel and slice eggplant into 1 inch slices.
place in zip locked bag and add.
water to cover,salt and garlic powder
close and place in fridge for 3 hours or overnight.
When ready, drain eggplant, dry each slice (this is important),.
dredge in flour (self rising or plain).
place each slice in hot oil in a cast iron skillet and brown to perfection on each side.
Do in batches.
HINT: If adding more oil, give it time to get hot again before adding more slices. This will allow your eggplant to get brown not soggy!
Put browned eggplant on cookie sheet in oven on 400 for about 15 minutes
whip 1 dozen large eggs in large bowl. Add salt and pepper sparingly(remember there is salt on the eggplant)
Pour 1/2 into the oiled iron skillet on med heat, let eggs set. Turn stove down to low.
Then add slices of eggplant to eggs (in two batches) it will look like a big daisy.
then turn over in skillet and finish eggs till set again. Don't overcook eggs!
Serve on a warm platter with options of either salsa or pork gravy and sauted onions.