Wash the eggplants and cut lengthwise into large slices. Add salt and leave to drain the bitter juice. Heat some olive oil in a pan and fry it in crushed garlic and chopped onion. Add the minced meat and fry for another 3-4 minutes with constant stirring. Add wine, tomatoes and cinnamon and leave on low heat for 30-40 minutes until the meat is ready. Immediately before removing from the fire add the washed and chopped mint and mix. Eggplants are washed and dried, and then fry in heated olive oil, which is then removed, allowed to drain fat and Season with salt and pepper. In a baking dish from Jena glass rank layers eggplant and minced meat and so to finish the products, taking ends with eggplants. For covering melts the butter, add flour and stir the fire for 2-3 minutes until flour is golden. Gradually add milk, stirring constantly. Then bring to the boil, reduce heat and leave on low heat for 10 minutes, stirring occasionally. Remove from heat, add the cheese and season with salt and pepper to taste and mix well. When topping cooled down add the beaten eggs, stirring constantly. Pour moussaka with topping and bake for 20 minutes in a preheated 200 ° C oven.