Cut the aubergines in half, place them on a baking tray and cook them for no longer than 15 minutes in a pre-heated oven at 180c/350f/Gas 4. Once ready, allow to cool.
Scoop out the inside of the aubergine using a tablespoon creating a hollow cavity making sure the skin is still in tact and place in a large bowl.
Add in the chopped spinach, the parsley, the Pecorino cheese, the pine kernels and the chopped tomatoes. Season with salt, pepper and 2tbls of olive oil and mix well.
Stuff the aubergines with the mixture and place them on a baking tray. Place the mozzarella on top, drizzle with the remaining oil and bake in a pre-heated oven at 180c/350f/Gas 4 for approx 15 minutes until they are golden and the cheese has melted.
Serve immediately with the toasted ciabatta bread.