Creating Tortang Talong at home is easy when you follow these steps:

1. Prepare the Eggplants: Start by washing the eggplants. Use a fork to prick them in several places. Grill them over an open flame or on a grill pan until the skin is charred and the flesh is tender. This usually takes about 10 minutes. Alternatively, you can roast them in an oven at 400°F (200°C) for about 20 minutes.

2. Cool and Peel: Once cooked, allow the eggplants to cool. Peel off the charred skin gently, being careful not to break the flesh.

3. Flatten the Eggplants: Place the peeled eggplants on a flat surface and gently flatten them using a fork or your palm. Set aside.

4. Prepare the Egg Mixture: In a bowl, beat the eggs. Mix in the chopped onions, minced garlic, fish sauce, and season with salt and pepper to taste. Stir well to combine.

5. Heat the Oil: In a frying pan, heat about 2 tablespoons of cooking oil over medium heat.

6. Cook the Tortang Talong: Dip the flattened eggplants in the egg mixture, ensuring they are fully coated. Carefully place them into the hot oil. Fry for about 3–4 minutes on one side, or until golden brown.

7. Flip and Cook: Carefully flip the Tortang Talong and cook the other side for another 3–4 minutes. Ensure both sides are well-cooked and golden brown.

8. Drain Excess Oil: Once cooked, transfer the Tortang Talong to a plate lined with paper towels to absorb excess oil.

9. Repeat If Necessary: If you have leftover egg mixture, you can repeat steps 6-8 with additional eggplant.

10. Serve Warm: Enjoy your Tortang Talong hot, either as is or with your favorite dipping sauce.