Pierce the eggplants (in a few spots) with a fork/paring knife and arrange on a baking sheet (give at least an inch space in between).
Position the oven rack at the second slot from the top. Turn the broiler on to HIGH and place the pan in the oven. Broil for 10 to 15 minutes or until soft and skins are starting to char. Remove from the oven and cool a bit then peel the skins off.
In a small bowl, beat an egg (or use 2 for each eggplant, if you prefer) with a tiny pinch of salt . Place an eggplant on a plate and flatten with a fork then season with a pinch of salt and pepper. Pour the egg over the eggplant and lift to make sure all sides are well coated.
Heat 3 tablespoons of oil in a nonstick frying pan (medium heat). Once hot, slide the eggplant-egg mixture and cook until golden and crisp on both sides. Repeat with the rest of the eggplants. You may need to add more oil after each batch.
Serve with either ketchup or lemon-soy sauce and a bowl of hot steamed rice.
Keyword breakfast, budget-friendly, healthy, meatless, side dish, vegetable