Wash and drain the eggplants; then cut them into pieces, and soak into salty water (5 cups water + 2 teaspoons salt) for preventing them from turning into black color.
Mix the eggs, flour, salt (2 teaspoons) and pepper together.
Heat the wok; when heat enough, put in 1/3 wok oil; when the oil is hot, dip the eggplants into the batter and put them into the hot oil *piece by piece* and deep-fry them until golden. Put the deep-fried eggplants on a kitchen towel to absorb the excess oil. Then dish them. (*DO NOT put in too many pieces in one time, otherwise the product will be very oily. Also, the oil must be hot enough [but not over-heated], otherwise the product will be very oily too.)
Shred the chilies and sprinkle them on the eggplants.