Prepare the Eggplants: Preheat your oven to 180°C (360°F). Cut the eggplants in half lengthwise and use a teaspoon to scoop out the center, creating a boat-like shape. Set the scooped-out centers aside.

Season the Eggplants: Sprinkle the inside of the eggplant halves with a little salt, ground black pepper, smoked paprika, and dried garlic. Brush the eggplants with vegetable oil.

Prepare the Filling: Chop the scooped-out eggplant centers, the tomato, and the parsley. Mince the garlic.

Mix the Ingredients: In a bowl, combine the chopped eggplant centers, tomato, minced garlic, parsley, cheese, mayonnaise or sour cream, and a pinch of salt and pepper. Mix well.

Fill the Eggplants: Spoon the mixture into the hollowed-out eggplant halves. Create a small well in the center of each filled eggplant and crack an egg into each well.

Bake the Eggplants: Place the stuffed eggplants on a baking sheet lined with parchment paper. Top with additional chopped tomatoes, cheese, and herbs.

Bake and Serve: Bake in the preheated oven for 40 minutes, or until the eggplants are tender and the eggs are cooked to your liking. Serve hot and enjoy!