Milwaukee Moussaka

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Peel the eggplants and slice into 1/4-inch rounds. Sprinkle with the salt, let stand 15 minutes, then pat dry.

2. Brush the eggplant slices with some of the olive oil and arrange in a single layer on baking sheets. Roast 15 minutes, turning once, until lightly golden.

3. Cook the diced bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, leaving about 2 tablespoons of fat in the pan.

4. Add the sliced onions and chopped green pepper to the skillet with the remaining olive oil and cook over medium heat about 10 minutes, until soft.

5. Stir in the drained tomatoes, black pepper, thyme, marjoram, garlic powder and sage. Simmer uncovered about 15 minutes, then stir in the bacon.

6. Reduce the oven heat if needed. Layer roasted eggplant in a 9x13-inch baking dish, spoon over some of the tomato sauce, and sprinkle with some of the Swiss cheese. Repeat until all is used.

7. Sprinkle the top with grated Parmesan cheese. Bake uncovered about 30 minutes, until bubbling and golden on top.

8. Let the moussaka rest 10 minutes before cutting into squares and serving.