Cut the egg tofu into 2 cm thick circular disks and lay flat on a paper towel for 5 minutes on each side. Pour about 1 tablespoon of cornstarch on a plate and dip each flat side of the egg tofu in cornstarch. Set aside.
Cut eggplant into long strips and soak in salted water for 15 minutes. After 15 minutes, drain off water and pat eggplants dry using paper towel.
To make the sauce mixture, combine 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 5 tbsp chicken broth, 1/4 tsp sesame oil, and 3/4 cup water in a bowl. Set aside.
Add about 1 tablespoon of oil on a pan and heat over medium high heat. Add the eggplants and stir fry for about 8-10 minutes or until soft and tender. Remove from heat and set aside.
Pour enough oil to cover the bottom of a cooking pan and heat over medium high heat. Gently place the egg tofu disks flat on the hot oil and fry for about 2 minutes on each side, or until golden brown. Remove from heat and place on paper towel to absorb excess oil.
In a small bowl, combine 3/4 tablespoon of cornstarch with 3 tablespoons of water and mix well to make a cornstarch slurry. Set aside.
In a large pan, heat about 1 tablespoon of oil. Add the garlic and stir fry until fragrant and tender. Add in the ground pork and separate into smaller bits. Cook for about 2-3 minutes until brown or no longer pink. Add in the sauce mixture and bring to a simmer over medium heat. Pour in th conrstarch slurry and mix well. Bring the sauce to a boil and the sauce should be thicker and more consistent, but still runny. Mix in the fried egg tofu, eggplants, and green onions and toss together gently until they are covered with the sauce. Remove from heat and serve with hot white rice.