Preheat oven to 425 degrees.
Place the eggplant halves in a 9x13 baking dish. Drizzle about a tablespoon of olive oil over the flesh of each eggplant. Season them with about a teaspoon of kosher salt and sprinkle with cracked black pepper. Roast for 20 - 40 minutes, until the flesh and edges just begin to turn golden brown. Remove from the oven and cool slightly.
Reduce oven temperature to 375 degrees.
While the eggplants are roasting, you can begin cooking the other elements of the dish. Heat olive oil in a large skillet over medium heat. Mix cumin, paprika, and ground cinnamon in a small bowl. Add half the spice mixture to the oil heating in the pan. Whisk together until it forms a paste.
Add onions and stir until coated with the oil and spices. Cook onions until softened and translucent, but not browned.
Add the lamb, parsley, pine nuts, tomato paste, one teaspoon of salt, one teaspoon of sugar, and some black pepper. Stir to combine and cook until lamb is fully cooked and no pink remains.
Combine remaining spice mix with water, lemon juice, 2 teaspoons sugar, ½ teaspoon salt, and the cinnamon sticks. Mix well. Pour mixture into the bottom of the roasting pan.
Spoon lamb mixture on top of each eggplant. Cover dish with aluminum foil, return to the oven, and roast for 90 minutes. At 30 minutes and 60 minutes, remove from the oven and baste eggplants with pan sauce, cover with foil and return to the oven. Add a little more water if the sauce starts to dry out.
Serve warm (not hot) or at room temperature, topped with a bit of fresh parsley.