In a small pot, bring 1 cup of water to a boil over medium heat. Add lentils, reduce heat to a simmer, and cover. Cook for 20-30 minutes until all the water has absorbed and the lentils are tender.
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
Slice the eggplant in half. Scoop out the fleshy middle, leaving a ½" shell, and reserve. Brush the inside with 2 tablespoons of olive oil and bake, face-up, for 20 minutes. Chop the eggplant flesh into small cubes and set aside.
In a large sauté pan, heat the remaining oil. Add onions and garlic and sauté for 5 minutes, until onions are translucent and fragrant. Add spices, sun-dried tomatoes, and pinenuts. Once the pinenuts are toasted, stir in lentils, diced eggplant, canned tomatoes, and maple syrup.
Remove from heat and add raisins and parsley. Evenly divide filling between 4 eggplants, rounding off the tops, and return to the oven for 10 minutes. Remove from oven, top with fresh parsley, and serve.