How to cook
Cut the eggplants into round pieces, salt and leave for half an hour to drain the bitterness. Heat the oil and fry the eggplants, rolling them in flour. In another dish, heat the remaining oil and fry the minced meat, then add chopped onions.
Season with paprika, black pepper, salt and 1 chopped tomato, parsley and oregano. Grease a tray and start to stack the eggplants, minced meat and tomato rings in layers, until you run out of products.
Top with the remaining 3 tomatoes. Put in a moderate oven to bake until tender and add the whisked eggs, yoghurt and finish cooking.