Line a baking sheet with Gefen Parchment Paper.

Using a chef’s knife, slice eggplant into 1/4-inch-thick slices. Place eggplant slices on the prepared baking sheet and sprinkle salt on both sides of the slices. Let eggplant rest for 15 minutes.

Meanwhile, bring a medium saucepan of cold water to a boil. Stir in a good pinch of salt.

Using a slotted spoon, gently lower a whole egg, one at a time, into the saucepan. (This prevents the shells from cracking when adding eggs into the boiling water.) Repeat with the remaining eggs. Reduce heat to medium-low and simmer for precisely six and 1/2 minutes, uncovered.

Prepare an ice bath. Once eggs are cooked, use a slotted spoon to carefully transfer eggs into the ice bath. Set aside for exactly two minutes. Remove the eggs from the ice bath and carefully peel away the shells to maintain a smooth surface. Set eggs aside.

Use a paper towel to blot any liquid and salt from the eggplant slices.

Heat three tablespoons of neutral oil in a large nonstick skillet over medium-high heat. Add the eggplant, four to five slices at a time, and cook for three minutes on each side, until golden. Transfer to a serving platter. Repeat with the remaining eggplant slices, adding more oil if needed.

Cut the eggs in half lengthwise and arrange them on the platter. Season with salt and pepper.

Combine olive oil and finely chopped fresh herbs in a squeeze bottle and shake well. Alternatively, combine the olive oil and herbs in a small bowl.

Squeeze or drizzle droplets of herb oil over the eggplant and jammy eggs. Garnish with fresh herbs. Serve immediately.