06/15/2026
Here’s what I made with the eggplants from my garden.
Pasta Moussaka
Ingredients
Pasta & Meat Sauce
* 1 lb pasta, cooked and drained
* 2 tbsp olive oil
* 1 large onion, diced
* 1 bell pepper, diced
* 3 long eggplants (Japanese eggplants), chopped
* 6 cloves garlic, minced
* 1 lb ground beef
* 1 can fire-roasted diced tomatoes
* ½ can chicken broth (about ¾ cup)
* 1 tsp each: salt, pepper, K-Fred seasoning, onion powder, garlic powder, McCormick Garlic & Herb seasoning, and cumin
Béchamel Topping
* 3 tbsp butter
* ¼ cup flour
* 3 cups milk (more if needed)
* ½ cup shredded Parmesan cheese
* 2 eggs
Instructions
Cook the pasta according to package directions, drain, and set aside.
Heat olive oil in a large skillet. Sauté the onion and bell pepper for 6–8 minutes. Add the eggplant and cook for 3–4 minutes, then stir in the garlic and cook for 1 minute.
Add the ground beef and cook until browned. Stir in the tomatoes, chicken broth, and seasonings. Simmer for 5–10 minutes. Mix in the cooked pasta and transfer to a greased 9x13 baking dish.
For the béchamel, melt the butter in a saucepan and whisk in the flour. Slowly add the milk, whisking until smooth and thickened. Stir in the Parmesan cheese.
In a small bowl, whisk the eggs. Add a few spoonfuls of the bechamel sauce to temper the eggs, then whisk them back into the saucepan.
Pour the béchamel over the pasta mixture and bake at 375°F for 25 minutes. Broil for 3–4 minutes until golden brown.

