1. Preheat oven to 450° F. Cut eggplants in half, lengthwise. Using a sharp knife, score the eggplants in a diamond crosshatch pattern. Sprinkle salt over eggplants, and allow to sit for 30 minutes. Meanwhile, toss tomatoes with 2 tablespoons of oil. Place on a baking sheet. Roast tomatoes for 7 to 10 minutes until just bursting. Set aside.
2. Gently squeeze or blot eggplants with paper towels to remove excess water. Brush eggplants with remaining oil. Place on a baking sheet, cut-side down. Bake eggplants for 20 to 25 minutes or until they start to soften. 
3. Remove the sausage meat from the casing, and break apart with a fork. Brown meat until cooked through. Add garlic. Cook for 2 more minutes. Add wine; stir until wine evaporates. Turn off the heat. Stir in the spinach, tomatoes and breadcrumbs. Add 1/4 cup of marinara to each eggplant half. Evenly divide the sausage stuffing between the eggplant halves. Top with goat cheese, 1/2 cup parmesan and pine nuts. Bake for 10 minutes. Garnish with extra parmesan before serving. 

Calories: 607, Fat: 46 g (12 g Saturated Fat), Cholesterol: 59 mg, Sodium: 1754 mg, Carbohydrates: 24 g, Fiber: 9 g, Protein: 20 g.