Preheat oven to 425 degrees F.
Place eggplant in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil, salt & pepper; toss to coat. Bake until starting to brown, about 30 minutes.
Meanwhile, combine soy sauce, dry sherry, brown sugar, rice vinegar and water in a small bowl. Stir until the brown sugar is dissolved. Set aside.
Combine pork, garlic, ginger, white pepper and salt in a medium bowl. Using about 3 tablespoons for each, form the mixture into 18 meatballs. Place cornstarch in a shallow dish. Roll meatballs in it until well coated. Discard any remaining cornstarch.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until golden, 5 to 7 minutes. Add the reserved sauce and cook, turning the meatballs to coat with the sauce, until it is slightly thickened, 1 to 2 minutes more. Add the meatballs, sauce and green onion to the eggplant.
Bake the casserole until the eggplant is very tender, about 15 minutes.
Chop cilantro, peanuts and red pepper. Sprinkle each item evenly over the casserole just before serving. Serve with cooked rice.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Choose firm eggplants with no bruised areas.