Preheat oven to 220 degrees Celsius.
Lightly grease 4 ramekins with cooking oil. Line the bottom of the ramekins with baking paper and set a side.
Pan grill the eggplants until brown. Remove skin and lightly flatten using the back of a fork.
Separate the sardines from the tomato sauce. Set a side the tomato sauce. Wash the sardines with tap water and set aside.
Heat oil in a pan until smoking hot. Add the sardines and stir fry for 3 minutes. Flake the sardines while stirring. Season with soy sauce and calamansi juice. Divide into 4 equal servings and set a side.
Using the same pan, sauté garlic in olive oil. Add the tomato sauce from the canned sardines and onion chives. Simmer for 3 minutes. Season with salt and ground black pepper. Set a side. This will be the sauce.
In a bowl, combine beaten eggs and season with salt and ground black pepper.
Dip the eggplants into the beaten eggs and place half of it into the ramekins. Stuff the a portion of the stir fried sardines between the eggplant. Do the same for the remaining three eggplants. Pour the remaining eggs into the ramekins. Bake for 20 to 30 minutes.
Remove the tortang sardinas from the ramekins and pour the sauce over or serve it on the side.
