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Place the eggplant in a toaster oven. Toast at 450˚F for 15 to 20 minutes, or until the eggplant’s skin is brown and the inside is soft. Set aside until cool to the touch.
While cooking the eggplant, make the nuoc cham. In a small bowl, combine lime juice, sugar, water, rice vinegar, and fish sauce. Mix until the sugar is dissolved. Using scissors, thinly cut the dried chili. If you like it spicy, include all the seeds; if not, remove them. Add sesame oil and set aside.
In a medium-sized bowl, combine cherry tomatoes and red onion. Add the nuoc cham dressing and toss to combine. Set aside.
Once the eggplant is cool to the touch, carefully peel the skin. The goal is to peel just the skin, trying not to remove too much of the flesh. Set aside.
In a shallow bowl, crack the eggs and mix well. Season with salt and pepper. Place the peeled eggplant in the egg mixture and gently press with a fork to flatten it to an even thickness.
Heat a non-stick or well-seasoned cast iron pan over medium heat. Add olive oil, then slide the eggplant into the pan with the egg mixture. Cook each side for about 2 minutes, or until the egg is slightly golden brown.
Remove the eggplant from the pan and transfer to a plate. Pour the salad over the eggplant and garnish with cilantro leaves.