Wash and dry the eggplants, then prick them a few times with a fork to prevent bursting. Roast them directly over a gas flame or broil in the oven for about 10 minutes, turning occasionally, until the skin is completely charred and the flesh is very soft.

Transfer the roasted eggplants to a plate and let them cool for 5 minutes until they are safe to handle. Carefully peel off the charred skin, leaving the stem intact for easy flipping later.

Place the peeled eggplants on a flat plate and gently mash the flesh with a fork to flatten them out, creating a wide, fan-like shape. Be careful not to detach the stem from the delicate flesh.

In a wide, shallow bowl, crack the eggs and whisk them together with the salt, black pepper, and minced garlic until nicely frothy. Dip each flattened eggplant into the egg mixture, ensuring it is fully coated on both sides.

Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully lift the egg-soaked eggplant by the stem and place it into the pan, pouring any remaining egg mixture directly over the top of the eggplant.

Fry the eggplant for 3 to 4 minutes on each side until the egg is crispy and deeply golden brown. Serve immediately with warm steamed rice and a side of banana ketchup or soy sauce with calamansi.