Baked Egg and Paprika Potato Chips

Cut the eggplants in half lengthwise and use a fork to make small holes in the skin, put the pieces on a tray lined with parchment paper and bake in a ventilated oven at 350°F for 40 minutes. Scoop out the insides of the eggplants without breaking the skin, leaving about 1/4 inch of flesh on the skin, dry them on paper towels, set them in a baking pan with 1 clove garlic, a few chopped basil leaves and drizzle extra-virgin olive oil over everything. Cover tightly with plastic wrap and let marinate for 30 minutes.|Peel the potatoes, use a mandolin to cut them into very thin slices and leave them under cold water for 30 minutes. Then drain them, dry them on paper towels and fry them in plenty of peanut oil heated to 320°F to 340°F until golden, then allow them to drain on paper towels. Let them cool and sprinkle with salt and paprika.|Drain the eggplant shells. Make a sort of nest of aluminum foil with two eggplant shells, break an egg into each, sprinkle with basil and a little paprika and salt, and cover the package. Make another 3 such packages and bake them at 350°F for 8-9 minutes. Remove the packages from the oven and serve them with the paprika potato chips.