Rinse eggplants and halve lengthwise, scoop out pulp with a sharp knife, leaving shells intact. Drizzle eggplant halves with 2 tablespoons of olive oil and season with salt and pepper, arrange in a greased baking dish. Roast in preheated oven at 200°C (approximately 400°F) for about 10 minutes.
Peel eggs and dice finely. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, quarter and remove seeds, dice finely. Peel onion and chop finely.
Chop eggplant pulp finely. Cut mozzarella into small cubes. Heat remaining olive oil in a frying pan and saute onion for a few minutes. Add eggplant pulp and tomatoes and saute briefly. Add eggs, parsley, mozzarella and pine nuts and season with salt and pepper. Stuf eggplant halves with the mixture and bake for 15 minutes more. Remove from the oven, arrange on plates and serve.