Cut the eggplant in half lengthwise leaving the stem end on, place cut side down on a baking tray, prick the skin and roast at 375F for about 45 minutes until tender. Broil the eggplant for a few minutes until the skin blister and blackens, let cool and peel off the skin.
Mince the shallot and sauté for a minute until softened, add the ground pork breaking it up with a spatula, cook until golden brown, stir in the oyster sauce and remove from the pan.
Cut the eggplant flesh into a few segments, not going through the stem end and flatten the eggplant in the hot pan, use the back of a fork to make it lay flat. Season with salt and cook for 1 minutes on each side to get a little caramelization.
In a separate bowl scramble two eggs, season with salt and pepper. Sprinkle half of the pork mixture over the eggplant and gently pour in the scrambled eggs, use a spatula to nudge the egg in between the eggplant and pork. Clean up the edges of the pan and scrape the egg mixture in close to the eggplant.
Turn the heat to medium low and put a lid on the pan to help cook more evenly. Flipping it over and keeping its shape can be tricky, loosen the mixture and slide onto a plate, invert the omelet back into the pan and finish cooking for about a minute.
Serve with rice, more oyster sauce and chili sauce.