Preheat your stovetop grill or skillet over medium heat. Drizzle olive oil on both sides of the eggplant slices and grill for about 10 to 15 minutes per side.

In a separate skillet, add canola oil and sauté minced garlic and chopped shallots until fragrant and translucent, about 3 to 5 minutes.

Add ground pork to the skillet and cook for about 5 to 7 minutes until browned and no pink remains.

Stir in chopped red bell pepper, Old Bay seasoning, salt, and pepper. Let it simmer for 2 minutes.

Peel the skin off the grilled eggplants and mash with one beaten egg in a mixing bowl. Fold in the pork mixture.

Heat canola or vegetable oil in a clean skillet and pour half the eggplant mixture. Cook for 2 to 3 minutes until golden brown, then flip and cook the other side.

Repeat with the remaining mixture to create a second omelette. Serve warm with steamed rice and fresh vegetables.