Cut the aubergine long ways. Place on kitchen roll and salt liberally to draw out the liquid. Leave for 10 mins.
Heat oil over medium-high heat. Preheat oven to 180°C. Prepare the kale - remove stems, chop, place in a large bowl with a drizzle of olive oil, salt, pepper, smoked paprika and massage until coated. Place in a single layer on baking trays and set aside.
Pat dry the aubergine. Lay out three bowls, one with the flour seasoned with salt and pepper, one with the beaten egg and one with the breadcrumbs. Coat each slice of aubergine with the flour followed by egg and then breadcrumbs before frying for 3-4 minutes on each side until golden brown. Remove from the oil and place on kitchen roll to drain.
Once all of the aubergine is cooked place on a baking tray and put into the oven along with the kale for about 10 minutes. Remove the aubergine, place the slices of cheese on top and return to the oven for 5 minutes.
Heat a little more oil over a medium heat (I just drained off the oil I used for the aubergine and used the same pan). Remove the aubergine and kale from the oven.
Crack your eggs into the pan and fry until cooked to your liking.
Assemble the sandwiches. Place a piece of aubergine and cheese on to each slice of bread followed by the fried egg and a good squeeze of sriracha. Serve with kale chips on the side.