Roasted Eggplant Sabich Bowl

Name: Roasted Eggplant Sabich Bowl
Ingredients: 4 large eggs; 5 tablespoons olive oil, divided; 1 tablespoon za'atar; 1 1/4 teaspoons kosher salt, divided, plus more as needed; 3 cloves garlic, divided; 1 medium eggplant (1 to 1 1/4 pounds); 4 cups coleslaw mix (1/2 a 14-ounce bag); 1 pint multi-colored cherry tomatoes; 1/2 English cucumber, or 2 Persian cucumbers; 1/4 cup finely chopped loosely-packed fresh parsley leaves; 3 tablespoons freshly squeezed lemon juice (from 1 lemon); 1/4 cup well-stirred tahini; 1 (1.5-ounce) snack-sized bag pita chips (about 1 cup); 1/2 cup hummus; Zhug or hot sauce, and/or amba , for serving (optional)