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.
3 cloves garlic, 1 medium onion, 1 tbsp vegetable oil
Add the pork and brown.
1/2 lb ground pork
Add the tomato, salt, and pepper, and cook uncovered for 15 minutes.
1 large tomato, Salt
Add the reserved chopped eggplant and cook 3 minutes.
Remove from the heat and stir in half the bread crumbs.
1 cup 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.