Preheat oven to 200°C (approximately 400°F).
Rinse eggplants and cut in half lengthwise. Scrape out pulp, leaving a thin shell. Chop eggplant pulp. Salt eggplant shells and let stand for 10 minutes. Rinse and pat dry. Peel onion and garlic and chop finely. Rinse tomatoes, cut into quarters, remove stems and seeds and dice. For the stuffing, mix eggplant pulp with onion, garlic, tomatoes, rice, wine, oil and herbs and season with salt and pepper.
Fill eggplant shells with stuffing and place in a greased ovenproof baking dish. Bake about 30 minutes.