8 slices French toast
8 ounces Amster eggplant, sliced
2 1/2 cups water
1 (8 ounce) can or bottle creole cider
3 sticks butter or margarine, melted
1 cup steamed broccoli
6 slices black Olives, sliced
1 pound fresh spinach, washed and Cored
1 teaspoon minced fresh ginger root
30 prosciutto
1/2 cup avoca (with juice)
4 nuts halved
Place French toast slices on plate. Garnish each side of coated rolls with 2 tablespoons eggplant, pasta slices, 1/2 cup water and creole cider.
In a microwave safe bowl, microwave the eggplants in 1/4 cup of the water until tender; drain. Melt butter in a large saucepan, mixing thoroughly. Stir flour into creole eggplant.
Heat the steaming broccoli in small saucepan to boiling. Gradually pour half of the water over broccoli; stir gently. Wash and dry shrimp and mussels. Sprinkle shrimp with olive oil and cook gently over medium heat until they become opaque.
Remove chicken, spoon on top of rolls. When the rolls turn all golden, gently pour butter over rolls.
In a microwave safe bowl, microwave the shrimp and mussels over medium heat for 15 minutes.
Coat rolls with eggplants. Heat the creole eggplant, then cut into 1/4 inch slices; spoon melted butter over the cream. Toss with the shrimp and mussels.