Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, eggplant stackers. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Stack in casserole dish: sauce, eggplant, ham, eggplant, ham, eggplant, sauce, cheese. Bake to golden and top with parsley to serve. After eggplant is cooked place on baking sheet sprayed with non stick spray.
Eggplant Stackers is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Eggplant Stackers is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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
- Take 1 onion, diced
- Get 1 bell pepper, diced
- Make ready 8 oz sliced mushrooms
- Prepare Eggplant ends
- Prepare 4 garlic cloves, minced
- Get Cooked chicken, diced
- Get Leftover cheesy potatoes
- Prepare Panko bread crumbs
- Get Grated Parmesan cheese
- Prepare 2 eggs
- Make ready Flour for dredging
- Prepare Olive oil to fry
- Make ready 2 cups shredded mozzarella
- Get 1 jar pasta sauce
- Prepare Dried oregano
- Get Dried basil
- Make ready Salt
- Get Pepper
I absolutely love it and have been eating since I was a kid. I really think you would love the way my Eggplant Stackers taste as they are just so delicious and healthy! Thanks for stopping by and have a great day! 🙂 Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. HOW TO MAKE EGGPLANT PARMESAN STACKS: Bread the eggplant by dipping it into milk and then crumbs.
Instructions 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!
The sauce and the eggplant should be ready at about the same time. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. While the eggplant slices are still warm from the oven, stack it and layer with fresh mozzarella then return to the oven for the cheese to melt.
So that’s going to wrap this up with this special food eggplant stackers recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
