Preheat broiler. Place eggplant on a baking sheet and broil for 15-20 minutes, turning 2-3 times.
Once the eggplant is blackened and soft, remove from heat and allow to cool on a plate. In a bowl, beat an egg and sesason with salt.
When the eggplant is cooled, peel and discard the eggplant skin. Using a fork, gently flatten the eggplant down.
Pour the beaten egg over the eggplant. Press down with the fork so that the eggplant absorbs some of the liquid.
Lightly oil a frying pan and heat on medium-high heat. Transfer the eggplant egg mixture to the pan, pouring any excess egg on top. Cook for 2-3 minutes until golden brown on the bottom, then gently flip to brown the other side.
Drain tortang talong on paper towel-lined plate. Serve with rice.