The thing about french toast is the substrate, bread, so substitute it with eggplant! Also, I grew up eating sliced tomatoes on my french toast!
carton egg mixture
Peel eggplant, slice about 1/2 inch thick, salt slices and let sit for 20 minutes to pull out the bitterness, rinse, pat dry, poke each slice holding 3-4 salad forks together poking many holes on each side. Soak in carton egg mixture, or real eggs for 5 minutes. Cook with small amount of olive oil in non stick pan. I serve with sliced tomato and canadian bacon, but traditionalists could use SF syrup.