Add a photo

Milwaukee Moussaka

By: Sally Schuler  
"One of the most fabulous one dish meals ever! Eggplant baked casserole style layered with seasoned vegetables and Swiss cheese. Bread, a green salad, wine and it is a feast for any group."

Rating: This weblink has been rated 7 times with an average star rating of 3.4 Read Reviews (7)

Rate/Review | 238 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
45 Min
Cook Time:
45 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 2 medium eggplants, peeled
  • 1/4 teaspoon salt, or to taste
  • 4 ounces bacon, diced
  • 2 onions, sliced
  • 1/2 green bell pepper, chopped
  • 1 (28 ounce) can peeled and diced tomatoes, drained
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1 pinch garlic powder
  • 1/2 teaspoon dried sage
  • 2 tablespoons olive oil
  • 8 ounces shredded Swiss cheese
  • grated Parmesan cheese

Directions

  1. Slice eggplant lengthwise into 1/2 inch slices. Place slices into a colander and sprinkle with salt. Set the colander in the sink to drain off liquid.
  2. Cook bacon in a skillet over medium heat until evenly browned. Drain off excess grease. Add onion and green pepper to the skillet, and cook until tender. Stir in the tomatoes, and season with salt, pepper, thyme, marjoram, garlic powder and sage. Reduce heat to medium-low and let simmer for about 10 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Squeeze excess moisture from the eggplant. Fry the eggplant slices in the hot oil until browned on both sides. Arrange half of the eggplant slices in the bottom of a 1 1/2 quart baking dish. Top with half of the bacon and tomato mixture. Sprinkle with half of the Swiss cheese. Repeat layers ending with cheese on top.
  4. Bake, uncovered, for 35 to 45 minutes in the preheated oven. Let stand for 15 minutes before serving. Top with grated Parmesan cheese.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 282 | Total Fat: 19.8g | Cholesterol: 36mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2007 by wisweetp Supporting Member (Click to learn more about Supporting Membership)
As the recipe is written, I'd probably give this 4 stars. However, I made some changes that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2002 by Kay 
This dish is completely awesome! It's a really different way to make eggplant. I was out of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2007 by pawprints 
I'd give this recipe 10 stars if I could!! I was cooking for vegetarians so I omitted the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2003 by DKINDSCHI 
Have made this three times--Everyone asks for the recipe. I vary with or without bacon with... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2002 by BLUENOVA 
My husband hated this, and I was pretty indifferent. I won't make it again. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2002 by FUNCHY 
It sounded great until I read the fine print. Bacon? Bacon and eggplant don't even sound... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2008 by RAY570 
This had an odd flavor that I don't think would have mass appeal. I suggest making this for... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?