In a mixing bowl, combine the diced eggplant with 1 tbsp of olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix well to coat.
Heat a frying pan over medium heat. Add the eggplant mixture and sauté for about 5-7 minutes until golden and tender. Remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil and the asparagus. Sauté for about 3-4 minutes until bright green and tender but still crisp. Season lightly with salt and pepper. Remove and set aside with the eggplant.
Crack the eggs into the pan and cook to your desired doneness (sunny-side up takes about 3 minutes). Season with salt and pepper.
Toast the whole grain bread slices. On one slice, layer the smoky eggplant, sautéed asparagus, and top with the fried egg. Drizzle with a bit of chili sauce if desired. Cap with another slice of bread.
Cut the sandwich in half and sprinkle with sesame seeds. Serve warm with a simple side salad.
