Steps

1. Cut off the tough ends of the 200g eggplant and peel it in stripes using a peeler.
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2. Slice the peeled eggplant into 1cm thick rounds. If the slices become too thin, cut them at an angle with your knife to achieve a similar size.
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3. Soak the sliced eggplant in water to remove any bitterness.
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4. Heat a frying pan over medium heat and add the 100g ground pork. Break it up and stir-fry.
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5. Season the ground pork with a pinch of salt and a pinch of pepper.
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6. Once the ground pork is cooked, remove it from the pan. (Key Tip!) The oil released from the pork will be used to cook the eggplant, allowing it to absorb the pork's savory flavor.
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7. Thoroughly drain the blanched eggplant and add it to the frying pan.
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8. Add 1 tsp of vegetable oil and coat the eggplant evenly.
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9. Once coated with oil, heat over medium heat and cook until browned on both sides.
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10. Flip the eggplant and cook the other side until browned.
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11. Once the eggplant is cooked, place a piece of parchment paper and a plate on top of the pan, then carefully flip to transfer the eggplant to the plate. (Key Tip!) Using parchment paper when flipping helps maintain the neat arrangement of the eggplant slices.
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12. Return the eggplant to the frying pan on the parchment paper and sprinkle the cooked ground pork over the top.
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13. Drizzle with mayonnaise (to taste) and ketchup (to taste).
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14. Sprinkle with 30g of mixed cheese.
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15. Cover with a lid and cook over low heat for about 2 minutes, or until the cheese is melted and bubbly. (Key Tip!) This method efficiently melts the cheese using only the frying pan, without needing an oven or microwave.
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16. Once the cheese is melted, carefully lift the parchment paper and transfer to a serving plate, being mindful of the heat.
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17. Sprinkle with dried parsley (for garnish) for a touch of color, if desired.
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