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Before you jump to Eggplant Stackers recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial For Your Health.
More than likely you have heard that you ought to be eating an apple a day but did you ever ask yourself why this is important? This is something which many people live by and they also make sure their children are eating at least one apple a day. This thought can be identified in country’s all around the world and individuals follow it as gospel with out ever finding out why they should eat an apple a day. In our research we have found out why you are told to eat an apple a day and we’ll be discussing that with you here.
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We hope you got insight from reading it, now let’s go back to eggplant stackers recipe. You can have eggplant stackers using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Eggplant Stackers:
- Provide 1 eggplant, sliced
- Use 1 onion, diced
- Get 1 bell pepper, diced
- Take 8 oz sliced mushrooms
- Provide Eggplant ends
- Use 4 garlic cloves, minced
- Use Cooked chicken, diced
- Provide Leftover cheesy potatoes
- Use Panko bread crumbs
- Provide Grated Parmesan cheese
- Get 2 eggs
- Get Flour for dredging
- Take Olive oil to fry
- Take 2 cups shredded mozzarella
- Prepare 1 jar pasta sauce
- Provide Dried oregano
- Use Dried basil
- Provide Salt
- Prepare Pepper
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!
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