I did not use up all the pepperoni for the callos, and I was contemplating on making a home-made pizza, but then I saw the Italian eggplant which I meant to use for kare-kare, so what I did was to cook it a la tortang talong with pepperoni.
1 Italian aggplant, broiled then peeled
3 eggs, slightly beaten
salt and pepper to taste
few slices of pepperoni (enough to cover the torta)
Heat the skillet on mod-high heat (#7). Using a fork and holding on to the stem, mash gently with a fork to flatten the eggplant. Pour the beaten egg and sprinkle with salt and pepper to taste. Lower the heat to #3 and slide the eggplante-egg onto the skillet. Quickly distribute the pepperoni slices on top, cover and let cook for another5-7 minutes.
Children loved it, and so did I. I served it during lunch with plain rice when hubby was not here. I knew my hubby would not even try because when it comes to vegetables (except potatoes, tomatoes and carrots), he usually prefers them just boiled, or creamed, or as salads served with Wish-Bone Robusto Italian dressing. Nothing else.