Chop up leftover pork(or whatever leftover meat you have) then set aside.
Grill each side of the eggplant, 3-5 minutes each. Use outdoor grill or your storvetop.
Put the grilled eggplant in a ziploc bag, close it tight and leave it there 10 to 15 minutes or so. Longer if you could wait that long. The steam from the heat will loosen up the skin. When ready, just gently peel the skin off. It might still be hot so just be careful.
Beat 1 egg with 1/2 cup of cream or milk. Season with salt and pepper. Place the peeled eggplant into the egg. Carefully flatten the eggplant with a fork. Coat both sides of the eggplant with the egg mixture. In a nonstick skillet, heat up a little bit of oil. Transfer the eggplant in to the skillet. Cook the bottom for about 5 minutes. Place the chopped pork on top, then most of the egg mixture on top.
If you could flip the eggplant with a spatula without breaking it then go for it then cook that side for another 5 minutes. But if you can’t, don’t panic. Just turn the oven on to 365°, wait a couple of minutes then stick the pan inside the oven to finish cooking the eggplant for 6-8 minutes or so. This will continue cooking the top of the tortang talong. Make sure you use a potholder when you take the skillet out of the oven.
