Preheat the oven to 350°F (175°C). Using a knife, pierce 5-6 small holes around each eggplant to prevent bursting. Place the eggplants directly on the oven rack and roast for 40 minutes to 1 hour, or until they are soft and easily pierced with a fork.

Once cooled, gently peel off the skin and flatten each eggplant using a fork to create a broad, teardrop shape. Sprinkle with salt and black pepper to enhance the flavor. Alternatively, the eggplants can be grilled over an open flame for a smokier taste.

In a skillet over medium heat, heat 2 tablespoons of vegetable oil. Add the chopped onion and minced garlic, sautéing for 3-5 minutes until fragrant.

Add the ground pork and cook for approximately 10 minutes, breaking it apart with a spatula until fully cooked. Stir in the oyster sauce for added depth of flavor. Remove from heat and allow the pork mixture to cool slightly.

In a small bowl, beat 1 egg to be used for dipping the eggplants. In a separate bowl, beat the remaining 3 eggs and mix them with the cooked pork mixture until well combined.

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Dip each flattened eggplant into the single beaten egg, ensuring full coverage. Carefully place the eggplant in the pan, then spoon approximately 1/4 of the pork-egg mixture over the top.

Cook for 3 minutes until the bottom is set and golden. Drizzle a small amount of the remaining beaten egg over the top before gently flipping. Cook for another 1.5 minutes on the other side.

Repeat this process with the remaining eggplants.

Transfer the cooked Tortang Talong to a serving plate. This dish pairs perfectly with steamed white rice and a dipping sauce such as banana ketchup, soy sauce with calamansi, or spiced vinegar.