Boil the eggplants in salted water for 3 minutes.
Remove and drain cut-side down on paper towels.
Scoop out some of the pulp, leaving firm shells, and chop the scooped out pulp.
Heat the oil in a skillet over moderate heat and sauté the garlic and onion until tender but not brown, about 5 minutes.
Add the pork and brown.
Add the tomato, salt, and pepper, and cook uncovered for 15 minutes.
Add the reserved chopped eggplant and cook 3 minutes.
Remove from the heat and stir in half the bread crumbs.
Divide the pork mixture between the eggplant halves and top with the remaining bread crumbs. Place on a baking sheet and bake in a preheated 350F (180C) oven for 20 minutes.