With a very sharp knife cut the aubergines lengthways into 4, 5mm thick slices. Discarding the outer slices. Place the aubergine slices in a dish brush with the olive oil and salt lightly.
Heat a griddle pan until very hot. Add 3 or 4 aubergine slices and cook for 1 minute. Then give them a quarter-turn and cook for another minute to mark a grid lattice pattern. Turn the slices over and repeat on the other side. Put them in a dish lined with greaseproof paper and keep warm.
Heat the groundnut oil in a heavy-based, deep saucepan and deep fry the eggs to your liking. Drain in kitchen paper.
Lower the temperature of the oil slightly to 160°C drop in the parsley with a slotted spoon and deep-fry for 1 minute until very crispy. Remove with the spoon and drain on kitchen paper.
Arrange the aubergine slices like little nests on 4 plates. Put the fried egg in each cavity and scatter with fried parsley. Serve immediately.