1 lg. eggplant
1 c. cooking oil
1 c. flour
4 med. to lg. onions
1 1/2 lbs. ground beef
1 tsp. salt
1/4 tsp. pepper
3 tbsp. red paprika
3 oz. tomato paste
2 1/2 c. water

TOPPING:

1 tbsp. flour
2 tbsp. water
2 eggs
3/4 c. yogurt
1/4 tsp. baking soda

Peel eggplant and slice in 1/4 inch slices, salt each slice and set aside. Squeeze eggplant well, wash off all salt and squeeze again. Dip each slice in flour and fry in hot oil until golden brown on each side. In butter, fry onions chopped small until transparent. Add ground meat and brown well. Remove from heat, salt and pepper to taste and add paprika. Line 9 x 13 inch pan with eggplant, add half of meat mixture, another layer of eggplant, remaining meat and top with eggplant. Mix tomato paste with water and pour over musaka. Bake for 30 minutes at 350 degrees. Prepare topping by making paste of flour and water, add eggs and baking soda, then add yogurt. Spread topping over musaka and bake 15 minutes longer until golden brown.