The Fat Kat Cooks: Eggplant Moussaka

Hello everyone! This is a part of my holiday series. I think I mentioned this earlier in the year.


What we had for the holidays.

For Christmas, mum made this dish and it was so awesome that I had to pair it with rice despite it having cream as an ingredient. Mum made a few tweaks to this recipe since some of the ingredients were unavailable. Here, I will be posting the original recipe.


It was sooooo good! This is my third helping.


  • One large eggplant
  • oil for frying
  • 4 medium onions, minced
  • 1 clove garlic, minced
  • 2 cans (8oz. each) of tomato sauce
  • 1/2 lb. ground beef
  • 1 tsp salt
  • 1 tsp oregano
  • 2 tbsp butter
  • 2 tbsp flour (or cornstarch)
  • 1/2 tsp salt
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups of milk
  • 2 egg yolks beaten
  • Mozzarella, grated (optional)
  • melting cheese, grated (optional)


  • slice eggplant, without peeling, into 1/4-1/2 inch thick slices.
  • heat oil in skillet over medium-high heat. Saute eggplant slices until lightly brown. drain excess oil on paper towel. set aside.
  • in same skillet, cook beef, onions, and garlic. Stir occasionally until beef is cooked. Drain off as much accumulated fat as possible.
  • add tomato sauce, oregano, and salt. cover and let simmer for about 20 minutes or just long enough to blend the flavors.
  • In a separate sauce pan, melt butter over medium heat. Stir in flour, salt and nutmeg. Remove from heat then add milk. Cook over medium heat, stirring occasionally, until mixture is smooth and thick. If you are going to use corn starch, dissolve it first in 2 tbsp milk then add this slurry last.
  • Stir in a small amount of mixture into the eggs to temper them then return the mixture into the pan and stir well. Cook for 1 minute, stirring occasionally. Remove from heat.
  • Preheat oven to 350ΒΊF
  • Place a layer of eggplant at the bottom of your baking dish/ casserole. Top with a layer of beef-tomato mixture. Repeat process until eggplant and the beef mixture are used. Pour cream sauce over the top.
  • Bake for one hour or until mixture is hot and bubbly.


Top with mozzarella and melting cheese before baking.

For first holiday recipe, CLICK ME!



7 thoughts on “The Fat Kat Cooks: Eggplant Moussaka

  1. Pingback: What in the World | Blog Round-Up #3

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