Wash the eggplants and pierce them a few times with a fork to prevent them from bursting while roasting.

Roast the eggplants directly over a gas stove flame on medium heat, turning occasionally with tongs. Cook until the skin is completely charred and the flesh feels very soft, about 8 to 10 minutes. Alternatively, broil them in the oven for 15-20 minutes, turning halfway.

Transfer the roasted eggplants to a plate and let them cool for 5 minutes. Once cool enough to handle, carefully peel off and discard the blackened skin, making sure to leave the stem intact.

Place each peeled eggplant on a flat plate or cutting board. Gently mash and flatten the flesh out wide using the back of a fork, being careful not to detach the eggplant from its stem.

In a wide, shallow dish, crack the eggs and whisk them vigorously with the salt, black pepper, and garlic powder until slightly frothy.

Heat the vegetable oil in a large skillet or frying pan over medium heat. Take one flattened eggplant by the stem and dip it into the egg mixture, pressing down gently so the flesh absorbs the egg.

Carefully place the coated eggplant into the hot skillet. Pour an extra tablespoon of the egg mixture over the top of the eggplant. Fry for 3 to 4 minutes until the bottom is golden brown and crispy.

Using a spatula, gently flip the eggplant by the stem and base, frying the other side for another 2 to 3 minutes until cooked through. Repeat this process with the remaining eggplants.

Transfer the cooked omelets to a paper towel-lined plate to drain any excess oil. Serve hot alongside steamed rice and a small bowl of banana ketchup or soy sauce with calamansi for dipping.