Preparation
Step: 1/11

Peel the aubergine and cut into thin slices.

Step: 2/11

Plunge the tomatoes into boiling water, then into cold water. Peel, halve and deseed. Finely dice the tomato flesh.

Step: 3/11

Place the skins and seeds in a sieve and press well.

Step: 4/11

Peel and finely chop the shallots and garlic.

Step: 5/11

In a pan, heat 1 tbsp olive oil and fry the shallots and garlic until golden. Add the tomatoes and the collected juice and simmer for 5-10 minutes. Season the sauce with salt and pepper.

Step: 6/11

Heat the rest of the olive oil in a pan and fry the aubergine slices in batches, until golden on both sides. Drain on kitchen paper.

Step: 7/11

Cut the bacon into fine strips.

Step: 8/11

In a pan, melt the butter and fry the bacon until crispy.

Step: 9/11

Heat a deep fat fryer or deep pan half-filled with oil to 170°C . Pour the eggs into a cup, slide individually into the hot oil and allow to set. Press the egg whites to the yolk with a fork to give the egg a round shape. Drain the fried eggs on kitchen paper.

Step: 10/11

Arrange the fried aubergine slices on a plate and place the fried eggs on top.

Step: 11/11

Sprinkle the eggs with the bacon strips and add 1 tbsp tomato sauce to each. Serve garnished with parsley.