Cover the eggplant with aluminum foil and roast in the oven.Check if the skin can easily peel then it's ready.

Remove the skin of the eggplant and place it in a flat plate.

Gently press the eggplant with pork.

In a separate bowl beat the egg. Add in white pepper a little salt. Beat again.

Then pour in the eggplant, make sure all are covered with egg.

Put oil in pan Then gently fry the eggplant with egg mixture. Over low heat. Flip on the other side when it's done. Serve with ketchup.