Eggplant Stackers

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Eggplant Stackers. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Eggplant Stackers is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It's easy, it is fast, it tastes yummy. Eggplant Stackers is something that I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Eggplant Stackers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant Stackers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Eggplant Stackers using 19 ingredients and 7 steps. Here is how you cook it.

Instead of just making eggplant Parmesan I cleaned out the fridge and made layers of leftover chicken, potatoes, and sautéed veggies. Topped with sauce and mozzarella cheese.

Ingredients and spices that need to be Take to make Eggplant Stackers:

1. 1 eggplant, sliced
2. 1 onion, diced
3. 1 bell pepper, diced
4. 8 oz sliced mushrooms
5. Eggplant ends
6. 4 garlic cloves, minced
7. Cooked chicken, diced
8. Leftover cheesy potatoes
9. Panko bread crumbs
10. Grated Parmesan cheese
11. 2 eggs
12. Flour for dredging
13. Olive oil to fry
14. 2 cups shredded mozzarella
15. 1 jar pasta sauce
16. Dried oregano
17. Dried basil
18. Salt
19. Pepper

Steps to make to make Eggplant Stackers

1. This is what I pulled out of my fridge to use. You can use anything you have.
2. Prepare you veggies to sauté. Slice eggplant and sprinkle with salt to remove excess water. Let a set 10-15 minutes then pat dry with paper towels to remove moisture and excess water.
3. Heat skillet with olive oil and add the veggies and dried oregano, basil, salt & pepper. Stir and cook until veggies are soft. While veggies are cooking prepare the eggplant slices. You will have 3 pie plates, 1 for flour, 1 for eggs, slightly beaten with a bit of water and 1 with mixture of panko and Parmesan. Dip each piece flour, egg and then panko.
4. Heat same skillet you sautéed veggies in with more oil and brown the eggplant pieces, set aside.
5. Now time to assemble. Setup everything in a line you want to layer. Start with sauce on bottom of the casserole dish. Next pieces of eggplant. Then mozzarella cheese, shredded chicken, cheesy potatoes, sautéed veggies.
6. Last top with piece of eggplant, pour sauce over and top with mozzarella. Bake at 350 for 25-30 minutes until heated through and cheese all nice and melted.
7. Enjoy!

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