Cut eggplant in half and hollow out the inside, leaving ¼-inch on edge. Roughly chop the eggplant innards. Sprinkle the eggplant shells with salt or Cajun blend.
Heat 1 tablespoon of olive oil in a pan. Cook the pork and onion for several minutes, then add the eggplant innards, pepper, garlic, and spice blend and continue to cook until the onion is translucent and the pork is cooked through. Stir in the rice and nuts. Break up any large chunks. Taste and season with pepper and salt, if necessary, and stir in parsley.
Stuff the eggplants with the rice mixture. Top with slices of cheese and tomato slices. Sprinkle the tomatoes with Cajun spice.
Bake the eggplant in a 350-degree Fahrenheit oven for 25 to 30 minutes or until heated through and the cheese has melted and browned.