Milwaukee Moussaka So Tasty

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Milwaukee Moussaka

"One of the most splendid one dish food ever! Eggplant baked casserole style layered with seasoned greens and Swiss cheese. Bread, a inexperienced salad, wine and it is a ceremonial dinner for any group."

Ingredients :

2 medium eggplants, peeled
1/four teaspoon salt, or to taste
four ounces bacon, diced
2 onions, sliced
half green bell pepper, chopped
1 (28 ounce) can peeled and diced tomatoes, tired
1/8 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 pinch garlic powder
half of teaspoon dried sage
2 tablespoons olive oil
8 ounces shredded Swiss cheese
grated Parmesan cheese

Instructions :

Prep : 45M	Cook : 8M	Ready in : 1H30M

Slice eggplant lengthwise into half inch slices. Place slices into a colander and sprinkle with salt. Set the colander within the sink to drain off liquid.
Cook bacon in a skillet over medium warmth till flippantly browned. Drain off excess grease. Add onion and green pepper to the skillet, and prepare dinner till gentle. Stir within the tomatoes, and season with salt, pepper, thyme, marjoram, garlic powder and sage. Reduce warmness to medium-low and allow simmer for about 10 minutes.
Preheat the oven to 350 degrees F (175 levels C). Heat oil in a large skillet over medium-excessive warmness. Squeeze extra moisture from the eggplant. Fry the eggplant slices inside the hot oil till browned on each sides. Arrange 1/2 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 1/2 of the Swiss cheese. Repeat layers ending with cheese on pinnacle.
Bake, exposed, for 35 to forty five minutes in the preheated oven. Let stand for 15 minutes before serving. Top with grated Parmesan cheese.

Notes :

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