Peel the eggplant and cut it into slices lengthwise. Add salt and leave it to stand for half an hour. Drain the bitter juices and fry it gently in preheated oil. Prepare a roux of the onion and tomato paste. Add the ground and cleaned meat and finely chopped potatoes.
Pour in broth needed for the steaming of the meat. Successively place slices of tomatoes, fried meat and potatoes, eggplants, tomatoes and meat. Add diluted tomato juice to the moussaka and bake until browned.
Make indentations on the surface with a spoon and break an egg over each. The moussaka is put back in the oven for about 5 minutes, until the eggs are toasted. Cut into slices with 1 egg per piece.