Eggplant Pancake
1 medium eggplant, peeled and cut into small chunks 1 egg 1 to 2 tablespoons flour Salt and ground black pepper, to taste OR Cavendar's Greek Seasoning Grated parmesan cheese, optional Finely chopped onion, optional Butter, for frying Cook eggplant in a small amount of water until tender. Drain, squeezing out excess water, if needed. Beat egg with the flour, seasoning, cheese and onion, if using; mix with eggplant, blend well. Heat butter over medium heat in a large skillet. Drop eggplant mixture by spoonfuls into skillet. Cook on both sides until cooked through and browned. Delicious!
Sugar-Free Pecan Pie
6 tablespoons melted butter or margarine 1 teaspoon vanilla extract Dash kosher salt 3 eggs, beaten 1 (12-ounce) jar sugar-free honey (see note) 1 'cup' pecans, halves or chopped Pie crust, optional In a large bowl, combine the butter, vanilla, salt, eggs and sugar-free honey and mix well. Stir in pecans and pour into a pie plate that has been sprayed with Pam or lined with crust. Bake at 375 degrees for 40 minutes. Cool completely before serving.
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