Recipe of Homemade Eggplant Stackers

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, eggplant stackers. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Eggplant Stackers is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Eggplant Stackers is something which I’ve loved my whole life. They are nice and they look fantastic.

Plus, the Sriracha hot sauce adds an extra burst of flavor! eggplant zucchini stackers - how to cooking video. I love eggplant, so if you like eggplant you will like this. Good as a starter or main dish. This will make four stackers depending on eggplant size.

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

The ingredients needed to make Eggplant Stackers:

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

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Steps 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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So that’s going to wrap it up with this exceptional food eggplant stackers recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!