Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, eggplant stackers. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Eggplant Stackers is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Eggplant Stackers is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have eggplant stackers using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Stackers:
- Get 1 eggplant, sliced
- Make ready 1 onion, diced
- Get 1 bell pepper, diced
- Make ready 8 oz sliced mushrooms
- Get Eggplant ends
- Get 4 garlic cloves, minced
- Prepare Cooked chicken, diced
- Get Leftover cheesy potatoes
- Make ready Panko bread crumbs
- Prepare Grated Parmesan cheese
- Take 2 eggs
- Take Flour for dredging
- Take Olive oil to fry
- Get 2 cups shredded mozzarella
- Make ready 1 jar pasta sauce
- Make ready Dried oregano
- Take Dried basil
- Get Salt
- Make ready 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 is going to wrap this up with this special food eggplant stackers recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
