Milwaukee Moussaka Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 18, 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:)
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Reviewed: Aug. 10, 2003
Have made this three times--Everyone asks for the recipe. I vary with or without bacon with who I am feeding. Fantastic.
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Reviewed: 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!!!!!!
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Cooking Level: Expert

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Reviewed: Apr. 9, 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.
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Cooking Level: Expert

Living In: Waukesha, Wisconsin, USA

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Reviewed: Nov. 13, 2002
My husband hated this, and I was pretty indifferent. I won't make it again.
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Reviewed: Nov. 7, 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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Cooking Level: Intermediate

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Reviewed: Nov. 25, 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.
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