Eggplants are washed, cut into slices, add salt and leave to drain the bitter juice. In fat sauté sliced ​​and drained eggplants Remove and set aside. In the same fat, sauté the onion, minced meat and tomatoes. Add savory, parsley and grated nutmeg. In a greased baking pan ranks layer and a layer of eggplant stewed mince. Pour over the wine and bake in the oven at 250 C. Shortly before withdrawing moussaka from the fire, pour the scrambled eggs, yogurt, soda and flour. Grate the cheese on top and back in the oven to dozapeche.