Tortang Talong Filipino Eggplant Omelette

Ingredients

• 4 medium Japanese eggplant (about 1 1/2 pounds; 680g total) (see note)
• 2 tablespoons (30ml) plus 3/4 cup (175ml) vegetable oil, divided, plus extra as needed
• 1 small yellow onion (4 ounces; 115g), finely chopped
• 1 medium garlic clove, minced
• Kosher salt and freshly ground black pepper
• 8 ounces (225g) ground pork
• 1 tablespoon (15ml) oyster sauce
• 1 1/2 teaspoons (8ml) fish sauce
• 1 1/2 teaspoons (8ml) soy sauce
• 5 large eggs (250g), divided
• Cooked white rice, for serving
• Ketchup or banana ketchup, for serving

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