In a large bowl, whisk together the eggs, brown sugar, milk, apple cider, vanilla, cinnamon, and salt.
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Pat the pork chops dry with paper towels and season well with salt and pepper.
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Toss the sweet potato and apple with a tablespoon of olive oil, salt, and pepper. Roast at 400 degrees until tender and caramelized, about 15 minutes.
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Preheat oven to 450 degrees. Lightly brush the eggplant slices with olive oil and season with salt and pepper.
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Mix the salad ingredients together and set aside.
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