Fry the eggplants in a little oil and drain well.
Fry the onion and tomato to make a sofrito.
Add the mince.
Once cooked, add the herbs, prunes, dates and pecans.
Place a layer of eggplants topped with a layer of mince and repeat.
Whisk the yoghurts together with the egg yolks and salt and pour over the moussaka.
Place in an oven at 190ºC, without grilling, for 10 minutes.