Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: whisk the eggs till frothy. add remaining ingredients, and mix well. over medium heat, lightly grease skillet with shortening (butter will burn very quickly, so exercise caution if using butter). i use a paper towel, so i can use it repeatedly, with every 2 or 3 pans of french toast. dip each slice of bread into the egg mixture, on both sides. do this quickly, so as not to completely soak the bread. cook in skillet over med/med-high heat for approx 5 min per side. you may need to flip more than once to get th e desired golden-brown color. serve with butter and powdered sugar, or preserves (my favorite) or syrup.

Target recipe: 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. *optional: 1 tbs savory spice instead of cinnamon and pumpkin.