Cut the melanzani lengthwise into 5 mm thick slices, season with salt and pull for 10-15 min. Peel, seed and dice the tomatoes.
Sauté the diced onion in a little bit of olive oil, add minced meat, bay spice and thyme sprigs, season with salt and pepper and roast for about 5 min. Remove the thyme and bay spice repeatedly.
Wash the melanzane, rub dry and sauté in olive oil.
Layer the melanzane slices, mince and diced tomatoes alternately in a greased ovenproof dish. Crumble the feta and mix it with a spoonful of yogurt, mix the remaining yogurt with the eggs and pour it over the minced mixture. Spread the cheese evenly on top and bake in a 180 °C oven (top-bottom heat) for 20 minutes.
Tip: Use regular or light yogurt as needed!
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