Wash the eggplants and pierce the skin several times with a fork to prevent bursting.

Roast the eggplants over an open gas flame or under a broiler for about 10-15 minutes, turning occasionally, until the skin is charred black and the flesh is soft.

Let the eggplants cool slightly, then carefully peel off the charred skin, leaving the stem intact.

Place the peeled eggplants on a plate and gently flatten the flesh with a fork to create a flat, paddle shape.

Prepare a dredging station with three shallow bowls: one with flour mixed with garlic powder, one with the beaten eggs seasoned with salt and pepper, and one with panko breadcrumbs.

Carefully coat each flattened eggplant in the flour, shaking off excess, then dip into the beaten egg mixture ensuring it is fully covered.

Press the egg-coated eggplant firmly into the panko breadcrumbs to create a thick, even crust.

Heat the vegetable oil in a large skillet over medium heat.

Fry the breaded eggplants for about 2-3 minutes per side until they are golden brown and crispy.

Remove from the pan and drain on a wire rack or paper towels.

Serve immediately, garnished with chopped green onions.