Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, eggplant stackers. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Eggplant Stackers is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Eggplant Stackers is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook eggplant stackers using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Eggplant Stackers:
- Prepare 1 eggplant, sliced
- Prepare 1 onion, diced
- Get 1 bell pepper, diced
- Get 8 oz sliced mushrooms
- Get Eggplant ends
- Prepare 4 garlic cloves, minced
- Take Cooked chicken, diced
- Make ready Leftover cheesy potatoes
- Take Panko bread crumbs
- Prepare Grated Parmesan cheese
- Get 2 eggs
- Get Flour for dredging
- Take Olive oil to fry
- Get 2 cups shredded mozzarella
- Take 1 jar pasta sauce
- Make ready Dried oregano
- Take Dried basil
- Prepare Salt
- Prepare Pepper
Steps to make Eggplant Stackers:
- This is what I pulled out of my fridge to use. You can use anything you have.
- 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.
- 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.
- Heat same skillet you sautéed veggies in with more oil and brown the eggplant pieces, set aside.
- 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.
- 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.
- Enjoy!
So that’s going to wrap this up with this special food eggplant stackers recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
