I start by grilling my eggplant directly over the flame or on my grill pan. I keep turning them until the skin becomes almost completely black all around. This takes about 8-10 minutes total.

Once my eggplants are nicely charred, I let them cool down for a few minutes. Then I carefully peel off all that blackened skin and set the tender, smoky flesh aside.

While my eggplants are cooling, I crack my 2 eggs into a bowl, add 1 teaspoon of salt, and beat everything together until it's well combined.

I place each peeled eggplant on a flat surface and use a fork to gently flatten them, creating a nice, even surface. I'm careful not to mash them too much because I want them to hold their shape.

Next, I dip each flattened eggplant into my egg mixture, making sure it's completely coated on all sides.

I heat my pan over medium heat and add the cooking oil. Once the oil is hot, I place my egg coated eggplants into the pan.

I fry each eggplant for about 3-4 minutes per side, making sure both sides are golden brown and the egg is cooked. I'm careful not to flip them too early so the egg coating sets properly.

Once both sides are cooked, I transfer them to a plate lined with paper towels to drain any excess oil.

I serve them hot with rice and ketchup. Enjoy your tortang talong!