Servings: 1

1 filipino eggplant can sub Asian or Italian eggplant* 1 filipino eggplant can sub Asian or Italian eggplant*
1 large egg 1 large egg
Pinch of salt and pepper Pinch of salt and pepper
1 tsp oil 5 mL 1 tsp oil 5 mL
1 clove garlic minced 1 clove garlic minced

Broil: Set oven to broil. Score the outside skin of the eggplant all over to allow steam to escape during cooking. Place the eggplant on a baking sheet and set on an upper rack. Broil for about 15 minutes, or until the outside is blackened and eggplant is soft, turning the eggplant often to evenly cook.
Steam: Carefully transfer hot eggplant to a large ziploc baggie and seal shut. Let sit for about 5 minutes to steam (this will help the skin come off easily).
Prep: In a large shallow dish, whisk together egg, salt, and pepper until egg whites and yolk are well combined.
Squish: Remove eggplant from the bag and peel off the skin. Using a fork, gently flatten the eggplant so that it's about ¼ inch thick. Dip both sides of the eggplant in the egg.
Saute: Heat oil in a large saute pan over medium heat. Add garlic, cooking for a minute, then add eggplant. Cook until slightly browned on both sides and egg is cooked through.
Serve: Serve warm, optionally pairing with rice, soy sauce, and greens.

If using an Italian eggplant , cut it in half lengthwise before cooking, then broil cut side down.  If using an Italian eggplant , cut it in half lengthwise before cooking, then broil cut side down.