Pre heat oven to 400 degrees F

Cut 4 eggplant in half and remove pulp. Set skins in a greased baking dish.

Saute eggplant, onion, garlic, tomatoes, and herbs together until softened.

Saute in a seperate pan chopped pork until cooked through and then add to eggplant mixture.

In a bowl place breadcrumbs, paremsan cheese and provolone cheese. Add the eggplant mixture and mix well. Add the egg and combine.

Fill the eggplants with the mixture. Pour the sauce over the tops of the eggplant and inside the baking dish. Take about a 1/4 cup of water and thin out the sauce at the bottom of the dish.

Cover with foil and bake 45-50 mins. Remove from oven, sprinkle with a little more parmesan cheese and evenly diperse the mozzzarella cheese over the tops of the eggplant. Cook an additional 15 minutes - unocvered- until baked cheese is melted. Let cool and serve.