How to make
Cut the eggplants in half lengthwise. Salt them and let them drain out the bitter juice for at least 1 hour. With a spoon, carve out some of the pulp to make room for the filling.
Preheat the oven to 360°F (180 °C) and place the eggplants in a pre-greased baking dish with the cut side down. Bake until soft, then flip the vegetables over.
Heat the olive oil and briefly fry the cut up onion, add the finely chopped garlic and briefly fry again. Cut the tomatoes into fine crescents.
Break 1 egg over each eggplant, arrange a few slices of tomato and pour 1-2 spoons of stewed onions and garlic.
Season with salt and black pepper. Once the eggs are cooked, serve with fresh basil.
