Filling
Start by cutting the eggplants in half, lengthwise, scoop out the flesh with a spoon and set this flesh aside.
Season the eggplant with a pinch of salt, a pinch of black pepper, garlic powder to taste, a pinch of sweet paprika, a drizzle of olive oil and spread everything very well with a brush.
Next, cut the flesh of the eggplants we set aside into cubes.
Transfer to a medium bowl, add the tomatoes chopped into small cubes, the crushed garlic cloves, the grated parmesan cheese, parsley to taste, the mayonnaise and mix to combine.
Season with the salt, a pinch of black pepper, the sweet paprika and mix again.
Transfer the eggplant shells to a baking sheet lined with parchment paper.
Fill them with this mixture we prepared, also top each one with 1 egg, and add grated parmesan cheese to taste.
Take to a preheated oven at 180° C (350° F) and bake for 25 minutes.
Serve.