Peel the eggplant and slice it into approximately 1/4-inch thick slices. Arrange the slices on a cutting board and sprinkle both sides generously with unrefined salt. Transfer the salted slices to a colander and let them stand for 30 minutes; this will help draw out bitterness and moisture from the eggplant.

After the 30-minute rest, you will notice the eggplant slices have released some brownish liquid. Rinse each slice thoroughly under running water to remove excess salt and any bitter moisture. Pat the slices dry using paper towels or a clean kitchen towel. I find that drying them well helps the batter stick much better in the next step.

In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until smooth and well combined. This forms a flavorful custard for the eggplant slices.

Begin heating a skillet over medium heat and grease it lightly with coconut oil or ghee. Dip each eggplant slice into the egg mixture, piercing the slices gently with a fork to help them absorb more custard. Place the coated slices onto the hot skillet. Cook for several minutes on each side, until golden brown—almost like classic French toast.

Serve the warm, golden eggplant slices immediately. Top with more ground cinnamon, fruit, syrup, coconut cream, or any toppings you like. For extra flavor, I like to add a generous sprinkle of cinnamon and some maple syrup. Enjoy!