Put the eggplants (cut side facing up) on a greased baking pan. Brush them with olive oil and season them with salt and freshly ground pepper. Bake them at 180°C, for about 25-30 minutes until soft and browned.
Meanwhile prepare the beef sauce. Heat about 4 tablespoons of olive oil in a cooking pot. Put the ground beef in, letting it brown on one side before you start smashing it into tiny crumbles, using a wooden spoon.
Saute the ground beef for about 4-5 minutes until it browns a little and season it with salt and pepper. Add the onion and garlic and saute for about 3-4 minutes.
Add the cinnamon stick, allspice seeds, cumin and tomato paste and saute for 2-3 minutes. When the tomato paste starts sticking to the bottom of the pot, deglaze with the wine and wait for the alcohol to evaporate.
Add the crushed tomatoes, stir and lower the heat. Let the beef sauce cook for about 20-25 minutes, until it thickens.
Take the eggplants out of the oven and spread the beef sauce on top of them and around them. Sprinkle with the crumbled Feta and grated Sheep’s Graviera.
Put the baking pan in the oven again and bake at 200°C on the grill for about 10 minutes, until the cheeses melt.