Wash the eggplants and cut them into 3/4″ (2 cm) cubes, salt them well and leave at an angle to drain for about 2 hours. Then rinse them in a colander and drain them.
Heat enough oil and fry the eggplants until golden brown and well softened. Remove the eggplants and in the remaining oil (if necessary, add more) fry the finely chopped onions, peppers, carrots, grated celery, chopped garlic and salt everything well.
Once the vegetables soften, add 2-3 peeled and finely chopped red tomatoes. Fry again and put in the bay leaf and paprika. Mix well and pour in water. Boil and transfer everything into a tray. Mix with the fried eggplants and if needed, top it up with a little more water, to get a moderately thick sauce.
On top, arrange the round slices of the other 1-2 tomatoes. Put the dish to bake in a moderate oven. As soon as it is ready, pour the beaten eggs with yoghurt over the eggplant plakia. Put it back in the oven to brown at a high temperature.