Eggplant Stackers 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! 🙂 HOW TO MAKE EGGPLANT PARMESAN STACKS: Bread the eggplant by dipping it into milk and then crumbs.

Ingredients of Eggplant Stackers

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

Eggplant Stackers step by step

  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!.

And yes, with that ooey-gooey cheese, the Eggplant Parmesan stacks may slide around a bit. You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella "stacks" at the last minute. 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.

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