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 stovetop.
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 the eggs with 1/2 cup of cream or milk. Season with salt and pepper. Place the peeled eggplant into the egg mixture. 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 or so. Place the chopped pork on top, then pour the egg mixture on top. Cook for another 2-3 minutes.
Carefully flip the eggplant with a spatula to cook the other side for 2-3 minutes or so.
