Milwaukee Moussaka Recipe -
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Milwaukee Moussaka

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"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    45 mins
  • COOK

    45 mins

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2007

As the recipe is written, I'd probably give this 4 stars. However, I made some changes that we loved that made it a 5-star one for us. I used baby eggplants for the flavor and tenderness, used a whole pepper (orange because that's what I had on hand), added 2 cloves of minced garlic, used Italian seasoning instead of the separate spices, substituted 14 oz of crushed tomatoes for half the diced tomatoes, used precooked bacon that I sauteed for a couple of minutes to crisp up nicely, added a pinch of crushed red pepper and used aged provolone in place of the swiss cheese, which I feel is a bit too mild for the bold flavors of the dish. I baked until the dish was bubbly and the cheese was nicely browned. It was delicous and we'll definitely make again with the same revisions I made the first time. We loved it.

Most Helpful Critical Review
Dec 11, 2002

My husband hated this, and I was pretty indifferent. I won't make it again.


8 Ratings

Sep 11, 2007

I'd give this recipe 10 stars if I could!! I was cooking for vegetarians so I omitted the bacon, but otherwise followed the recipe exactly. It was absolutely delicious!!!!!!

Nov 13, 2002

This dish is completely awesome! It's a really different way to make eggplant. I was out of bacon so used polish sausage and it was still great. This is going to become a staple in my house:)

Sep 13, 2003

Have made this three times--Everyone asks for the recipe. I vary with or without bacon with who I am feeding. Fantastic.

Dec 11, 2002

It sounded great until I read the fine print. Bacon? Bacon and eggplant don't even sound good. It's in the vegetarian section and it shouldn't be.

Nov 07, 2008

This had an odd flavor that I don't think would have mass appeal. I suggest making this for yourself and not for guests. I really like Greek moussaka and will stick to that next time.


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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