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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

268.8 calories; 11.9 g protein; 15 g carbohydrates; 36.3 mg cholesterol; 413.2 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/09/2007
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. Read More
(17)

Most helpful critical review

Rating: 2 stars
12/11/2002
My husband hated this and I was pretty indifferent. I won't make it again. Read More
(3)
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
04/09/2007
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. Read More
(17)
Rating: 5 stars
09/11/2007
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!!!!!! Read More
(7)
Rating: 5 stars
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:) Read More
(6)
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Rating: 5 stars
09/13/2003
Have made this three times--Everyone asks for the recipe. I vary with or without bacon with who I am feeding. Fantastic. Read More
(5)
Rating: 2 stars
12/11/2002
My husband hated this and I was pretty indifferent. I won't make it again. Read More
(3)
Rating: 1 stars
12/11/2002
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. Read More
(2)
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Rating: 2 stars
11/07/2008
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. Read More
Rating: 4 stars
03/08/2018
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 guess it means I doubled the amount of those two ingredients. Would make again. I also broiled the eggplant slices in the oven instead of frying them in the pan which I find easier and less time consuming. Read More