Roast the eggplants until the skin turns dark brown. Peel but retain the crown and steam. Set aside.
Saute garlic until brown. Add onion. Stir cook for 2 minutes, then add ground pork, season with a little salt and MSG.
Saute for 2 minutes, then add 1/4 cup water.
Cover. Simmer until it dries then set aside.
Cool the mixture for a few minutes then mix in the flour to bind the mixture.
Slit eggplant lengthwise till it lays flat.
Spread sauteed mixture on top of the eggplant and pour the beaten egg on top again.
Fry until golden brown. Serve with catsup as a dipping sauce.