4 med. sized eggplants
1 lb. ground pork
1 clove garlic, crushed
1/2 med. sized onion, chopped
1 sm. tomato, chopped
2 eggs
Salt and pepper

Boil eggplants until cooked and remove the skin. Split lengthwise and set aside.

Saute garlic, onion, pork, salt and pepper to taste, and cook until the pork is done.

Separate yolk of eggs. Beat the whites until stiff, add the yolks and continue beating.

Place part of beaten eggs on a saucer, spread the eggplant over it and fill it with the sauteed pork, then cover it with beaten egg. Fry in a small amount of fat on both sides.