1. With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper (see note).
2. In a non-stick skillet over medium-high heat, brown the eggplant in the oil, half at a time. Season with salt and pepper. Set aside on a plate.
3. Spread the bell pepper spread over the pitas. Cover with eggplant slices and top with the cheese, leaving an empty space in the centre of each pita. Bake for 5 minutes.
4. Break an egg in the centre of each pita. Continue baking for about 8 minutes or until the egg white is cooked, but the yolk is still runny. Season with pepper and sprinkle with parsley if desired.

NOTE If your baking sheet is small, cook 2 pitas at a time. Properly cooking the egg in the oven needs some monitoring.