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Milwaukee Moussaka

Rated as 3.56 out of 5 Stars

"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

1 h 30 m servings 269
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 269 calories; 18.1 15 11.9 36 413 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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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...

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!!!!!!

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:)

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

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

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.

The mix of flavors (bacon, sage) surprised me at first, but I ended up liking this dish a lot. I used a little less sage. I halved the recipe but used the same amount of bacon and pepper, so I g...

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.