Grill the eggplants over a gas or charcoal grill for about 20 minutes.

While the eggplants are grilling, cook the bacon in a large skillet for about 15 minutes or until crispy. Set aside for later use.

Once the eggplants are cooked, remove the skin and shred them with a fork.

Beat the three eggs with a pinch of salt and ground black pepper. Coat the shredded eggplants with the beaten eggs, then get ready to fry them.

Heat 3 tablespoons of oil (about 45 ml) in a large skillet. Fry the eggplants for about 3 minutes on each side. Pour the remaining beaten eggs over the top and cook until fully set.

Serve with the bacon and white rice or your preferred rice. Enjoy!