In a hot pan, saute onions in oil until translucent. Add ground beef and fry until browned. Add garlic cloves and season with salt and pepper. (Don’t use too much salt because you will later add salty bouillion.)

Using your mandolin slicer or a food processor, thinly slice peeled potatoes as if you were makin potato chips.

Lightly oil a large baking pan, like 13×9 inch pan. Place a layer of potato slices on the bottom of the pan, season with salt and pepper, spread half of the meat mixture on top and evenly sprinkle with rice. Cover with another layer of potato slices, remaining meat mixture and rice. Finish with a layer of potatoes.

Pour boiling bouillion over moussaka and place the pan in the oven. Bake at 375 F (175 C) for about 45 minutes or until potatoes are soft and rice is cooked through.

Take the moussaka out of the oven, pour beaten eggs over the top of it and then return it to the oven. Bake for another 15 minutes or until eggs are set and golden. Serve with lettuce or other fresh salad.