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Simple Moussaka from Orit in Israel

1 medium eggplant (~ 1 lb.)
1.5 lb. ground beef
1 large onion (or use onion powder if that's too carby for you)
1 large tomato (if you can afford the carbs - if not, skip it)
4 eggs
Black pepper
Sweet paprika

  1. Chop onion, fry in oil until golden, add ground beef, brown, add spices. Cover and simmer, stirring occasionally to keep the bottom from burning, for 1/2 hour.
  2. Meanwhile, slice eggplant in 1/4" slices.  Fry them on both sides in plenty of oil, until golden.  You can try to blot or squeeze out the oil, but eggplant is like sponge, it will sop up a lot of oil.  That's a good thing on LC!
  3. Line the bottom of a heat-resistant pan with half the fried eggplant slices.  Drain the meat, and spread over the eggplant.  Cover with the rest of the eggplant slices.
  4. Slice the tomato, and layer the slices on top of the eggplant.
  5. Cover the pan and bake at 400F for 45 minutes.
  6. Take the pan out.  Uncover.  Crack the eggs on top of the tomato.  Try to keep the yolks from breaking.

  7. Return to oven, bake until eggs are as done as you like them. (Personally I like the yolks runny...)