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| Milwaukee Moussaka |
"One of the most terrifi one dish meals ever! Eggplant baked casserole fashion layered with pro greens and Swiss cheese. Bread, a inexperienced salad, wine and it's far a dinner party for any organization."
Ingredients :
- 2 medium eggplants, peeled
- 1/four teaspoon salt, or to flavor
- 4 oz bacon, diced
- 2 onions, sliced
- half of green bell pepper, chopped
- 1 (28 ounce) can peeled and diced tomatoes, drained
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/four teaspoon dried marjoram
- 1 pinch garlic powder
- half of teaspoon dried sage
- 2 tablespoons olive oil
- eight oz shredded Swiss cheese
- grated Parmesan cheese
Instructions :
| Prep : 45M | Cook : 8M | Ready in : 1H30M |
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- Slice eggplant lengthwise into half of inch slices. Place slices right into a colander and sprinkle with salt. Set the colander in the sink to drain off liquid.
- Cook bacon in a skillet over medium heat till lightly browned. Drain off extra grease. Add onion and inexperienced 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 warmth to medium-low and permit simmer for approximately 10 minutes.
- Preheat the oven to 350 degrees F (one hundred seventy five levels C). Heat oil in a big skillet over medium-excessive warmth. Squeeze extra moisture from the eggplant. Fry the eggplant slices inside the hot oil until browned on each sides. Arrange half of of the eggplant slices within the backside of a 1 half quart baking dish. Top with half of of the bacon and tomato mixture. Sprinkle with half of of the Swiss cheese. Repeat layers finishing with cheese on pinnacle.
- Bake, exposed, for 35 to forty five minutes inside the preheated oven. Let stand for 15 mins earlier than serving. Top with grated Parmesan cheese.
Notes :
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