I’m no stranger to sneaky ingredients…
I’ve made grain-free “oatmeal” with coconut, and I’ve used parsnips instead of rice in risotto. I’ve replaced the cream in ice cream with avocado, and used avocado in cream pie as well. I’ve even replaced the flour in tortillas with cauliflower.
But, when it comes to starring an unusual ingredient, this recipe supersedes them all. Because this paleo french toast uses eggplant slices rather than bread slices!
Stay with me here, let me quickly explain myself. First, if you’re searching for a Paleo French Toast recipe, you’ll find options made with various paleo breads. This presents the time-consuming step of making the bread. Further, paleo breads featuring flours such as arrowroot, tapioca and cassava carry a heavy carbohydrate hit, especially when paired with a sweet topping such as maple syrup. I don’t advocate a carb-heavy breakfast, as it can create a pattern of blood sugar spikes during the rest of the day. (See my post on blood sugar for more details). And finally, many paleo breads feature almond flour, which, while low-carb, is definitely not my flour of choice.
This low-glycemic eggplant French Toast offers a texture very similar to bread-based French Toast, and it supremely simple to prepare!
Paleo French Toast Ingredients
Eggplant – Properly preparing the eggplant for this recipe is key. Once peeled, the eggplant flesh is pretty neutral-flavored and absorbs the egg batter. The step of salting and rinsing the eggplant reduces any bitterness and wateriness.
Eggs – This recipe absolutely needs real eggs. If you read the comments on my site, you’ll discover that every. single. recipe. has a comment asking, “Can I use an egg substitute?” I offer many recipes formulated to be egg free, because many of my recipes containing eggs don’t work with substitutes.
Does the French Toast taste like eggplant?
I can reassure you that this paleo French Toast won’t have you thinking you’re eating moussaka or baba ganoush for breakfast. Eggplant, particularly when salted and rinsed prior to use, doesn’t offer a distinctive flavor. This resulting French Toast, however, doesn’t have the sweet, buttery flavor you’ll get from bread. I recommend adding flavorful toppings to make up for this. Consider dusting cinnamon or pumpkin pie spice, and spreading on apple butter, coconut butter, or nut butter.
- 1 eggplant
- Unrefined salt
- 2 eggs
- 3 Tbs. milk of choice
- ½ tsp. vanilla extract
- ¼ tsp. cinnamon, plus more for dusting
- Coconut oil or ghee, for the pan
- Toppings of your choice (fresh fruit, syrup, coconut cream, etc.)
- Peel the eggplant and slice it into about ¼ inch slices. Set the slices on a cutting board and sprinkle both sides with unrefined salt. Place the salted slices in a colander and set aside for 30 minutes.
- You'll see condensation and a bit of brown liquid on the eggplant. Rinse the slices well, then pat dry with paper towels or a kitchen towel. This process tames the eggplant flavor.
- Whisk the eggs with the milk, vanilla extract, and cinnamon. Begin heating your skillet over medium heat and grease it with oil. Dunk the eggplant slices in the egg mixture, piercing the slices with a fork to encourage absorption.
- Cook the slices until golden - they will look like french toast! Serve warm. These pair well with bold-flavored toppings such as cinnamon, coconut, nut butter or maple syrup.