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Milwaukee Moussaka

Milwaukee Moussaka

  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Sally Schuler

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.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

wisweetp
17

wisweetp

4/9/2007

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.

pawprints
6

pawprints

9/11/2007

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!!!!!!

Kay
6

Kay

11/13/2002

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:)

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