Eggs in Purgatory 7 Steps
Generously season both sides of each slice of eggplant with salt and allow to drain in a strainer for 1 hour and up to 2 hours. This step is important to remove excess moisture from the eggplant to ensure the texture is not mushy when cooked. After an hour, take a paper towel and wipe off any moisture that has been pulled to the surface of each slice.
Preheat a large skillet over medium-high heat. Add in about half of the olive oil and begin frying the eggplant slices until golden brown, approximately 4 minutes per side, remove from pan and set aside.
In the same skillet, turn the heat down to medium and add the remaining olive oil and then the garlic slices, fry for about 30 seconds. Add in the capers, chili flakes and anchovy fillets and cook until the anchovies begin to break down and dissolve.
Add in the tomatoes and cook until the skins begin to split and flesh softens, approximately 3-4 minutes. Use the back of a spoon and lightly press on the tomatoes to release some juices. Cover with a lid and cook until tomatoes have completely softened and all have burst.
Make six small little pools with a spoon and then crack an egg into each one of those pools. Arrange the fried eggplant slices in and around the eggs, season both the eggs and eggplant with salt and pepper. Cover with a lid and simmer on medium heat until the whites of the eggs have cooked but the yolks are still runny.
While the eggs are cooking, toast the bread.
Once eggs are cooked, top with grated Parmigiano-Reggiano and serve with toasted bread slices.