Slice the eggplant into 1/2" slices. Salt heavily and let sit for 10 minutes. Once the eggplant has began to sweat, rinse and pat dry with a towel (or paper towels).

While the eggplant is salting, saute the onion with olive oil until translucent. Add the tomatoes, a pinch of salt, and a few grinds of pepper.

Sear the eggplant in a separate pan with a thin layer of olive oil, to brown on each side. Once browned, add to the tomato mixture, remove from heat, then mix in the eggs and stir gently, being careful to not curdle the eggs.

Serve with a chiffonade of basil.