Slice the eggplant into rounds 1-centimetre thick. Make a width-wise incision 1/2-centimetre from the edge of the round, and cut through to the 'equator', creating sort of a pac-man mouth. Use the tip of your knife to cut a pocket further into the round. Repeat for each slice. Dissolve 1 tablespoon of salt in a large bowl of cold water. Set the eggplant rounds in the salt water and soak for 20 minutes, then drain and pat dry with paper towels.

Peel, smash and roughly chop your garlic and ginger. Soak the pieces in 1/4 cup of boiling water for 10 minutes. When the time is up, save the water and discard the rest. Finely chop the scallions.

Preheat your oven to 450°F / 230°C (210°C fan-forced).

In a bowl, combine the ground pork, soy sauce, scallions, flour, ginger/garlic water, Shaoxing rice wine. Mix until it all becomes soft and pasty.

Gently tuck about 1 teaspoon of filling into each eggplant pac-man mouth. If you have leftover filling after all the rounds are used, you can use it within the next 24 hours (pork fried rice!) or freeze it.

Prepare the breading: beat the eggs lightly in a small bowl. Pour the breadcrumbs into a separate bowl.

One at a time, dip your eggplant into the egg and then the breadcrumbs, turning to coat evenly at each step.

Place the breaded fritters on a baking pan sprayed with nonstick spray. Bake at 450°F / 230°C (210°C fan-forced) for 25 minutes total, flipping the fritters at the 12-minute mark for even browning. The fritters are done when the panko is deep golden and the pork filling reaches an internal temperature of 160°F / 71°C — cut into a large one to check. Remove from the oven and transfer to a plate.

Allow a cooling period of 5 minutes, then serve immediately for best results. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on a baking pan at 375°F / 190°C for 8–10 minutes to revive crispness.