In a small bowl, break in eggs.
Add a pinch of salt, a dash of Black pepper and some Magic Sarap seasoning to taste.
Whisk to beat eggs and mix seasonings.
Heat pan and drizzle with cooking oil.
Panfry eggplants.
Once eggplants are cooked, remove from pan and set aside.
Sauté onions and tomatoes then set aside.
Press the cooked eggplants to flatten it.
Dip the flattened eggplant to the egg mixture.
On the same pan, place the coated eggplant.
Put a portion of the sautéed onions and tomatoes above the eggplant.
Top with cheese and some of the egg mixture.
Flip the eggplant to cook the other side.
Once cooked, remove from pan.
Repeat cooking procedure for the rest of the eggplants.
Transfer to a plate and serve.