This is a great substitute for the real thing (desperation drives one to new creativity in the kitchen!). It's gluten-free, milk-free, and great for a low-carb candida diet and can be sugar-free. I've been discovering some different ways to cook and eat eggplant, not one of my favorite veggies, and this is one of the better ones.
This first step can be done ahead of time and frozen or just before you make the recipe. I freeze individual portions in freezer bags and just do a quick thaw in the microwave when I want to use one.
Peel and slice an eggplant 1/2 inch thick, then bake them on a stovetop griddle or frypan on a lightly oiled surface, several minutes on both sides until golden and tender when pierced with a fork. (Or, peel, cube, and saute in coconut or olive oil in skillet until tender.)
Arrange baked eggplant slices in a non-stick, oiled skillet. Heat skillet on medium.
Beat together 2 or more eggs (your choice) with 1/2 tsp. vanilla, 1/4 tsp. nutmeg, dash salt, and 1/4 tsp. (or more to taste) stevia OR 1 tsp. sugar.
Pour carefully over eggplant, lifting each piece to allow egg mixture to run a bit underneath. Cover and cook for a few minutes, then turn whole thing like an omelet. Cover again and cook until done.
Serve hot with butter and syrup or your favorite topping. (I use a bit of liquid vegetable glycerine mixed with maple flavoring as a sweet, non-sugar substitute--tastes just like maple syrup!)
M-m-m-m! Yummy.