Cut the eggplants into 7mm thick rounds (12 slices). Soak in water and pat dry. Mince the green onion.

In a bowl, mix ground pork, half of the minced green onion, and the meat filling seasonings until sticky. Divide into 12 portions.

Dust half of the eggplant slices with half of the flour for dusting. Place a portion of meat filling on each, then dust with the remaining flour. Top with the remaining eggplant slices to form sandwiches.

Coat each sandwich in flour, then beaten egg, and finally breadcrumbs.

Heat vegetable oil in a pot to 160°C. Fry the sandwiches for 4-5 minutes, turning occasionally, until golden brown and cooked through. Increase heat to medium-high and fry for an additional 2 minutes.

In a separate bowl, mix the remaining minced green onion with the aromatic sauce ingredients.