Cheesy Eggplant & Egg Pancake

• 2 eggs
• 1/4 cup soy milk
• 1/4 cup flour
• 1 Tbsp. oil
• 2 Chinese eggplants, cut into 1/4-inch-thick slices
• 1 cup Cracker Barrel Shredded Double Cheddar Cheese
• 4 green onions, cut diagonally into thin slices
• 2 tsp. sesame seed, lightly toasted

1. Whisk eggs, milk and flour until blended.
2. Heat oil in flat-bottom nonstick wok on high heat.
3. Add eggplant; stir-fry 5 min.
4. Spread into even layer on bottom of wok.
5. Reduce heat to medium-low.
6. Add batter to wok.
7. Cook 2 to 3 min.
8. or until bottom of pancake is golden brown; turn.
9. Top with remaining ingredients; cook 2 min.
10. or until cheese is melted.

eggs, soy milk, flour, oil, chinese eggplants, cheddar cheese, green onions, sesame seed

Taken from www.kraftrecipes.com/recipes/cheesy-eggplant-egg-pancake-150089.aspx (may not work)