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We hope you got insight from reading it, now let’s go back to eggplant stackers recipe. To make eggplant stackers you only need 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Eggplant Stackers:
- Take 1 eggplant, sliced
- Prepare 1 onion, diced
- Get 1 bell pepper, diced
- Use 8 oz sliced mushrooms
- Take Eggplant ends
- Prepare 4 garlic cloves, minced
- You need Cooked chicken, diced
- Prepare Leftover cheesy potatoes
- You need Panko bread crumbs
- Use Grated Parmesan cheese
- Prepare 2 eggs
- Get Flour for dredging
- Prepare Olive oil to fry
- Take 2 cups shredded mozzarella
- You need 1 jar pasta sauce
- Prepare Dried oregano
- Prepare Dried basil
- You need Salt
- Get 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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