1. Broil eggplants until skin is charred. Cool and peel off skin and flatten with fork.
  2. Heat a tablespoon of oil in pan and cook longganisa for 4 minutes. Set aside.
  3. Heat the rest of the oil in pan. Dip eggplants in beaten eggs, then fry in pan and top with longganisa. Cook 2 minutes per side.

Makes 5 servings.