Eggplant Stackers. eggplant zucchini stackers - how to cooking video. Plus, the Sriracha hot sauce adds an extra burst of flavor! I love eggplant, so if you like eggplant you will like this.

Eggplant Stackers A new twist on Eggplant Parmigiana! Prepare Eggplant Cutlets: Dip eggplant slices in egg, then coat in the breading mixture. Once broiled, place on paper towels or paper plates to cool.

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, eggplant stackers. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

eggplant zucchini stackers - how to cooking video. Plus, the Sriracha hot sauce adds an extra burst of flavor! I love eggplant, so if you like eggplant you will like this.

Eggplant Stackers is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it's fast, it tastes yummy. Eggplant Stackers is something which I have loved my whole life. They're fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook eggplant stackers using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients requirements of Eggplant Stackers:

Prepare 1 eggplant, sliced.
Prepare 1 for onion, diced.
You need 1 for bell pepper, diced.
Need 8 oz of sliced mushrooms.
Give for Eggplant ends.
Need 4 for garlic cloves, minced.
Require - Cooked chicken, diced.
Prepare for Leftover cheesy potatoes.
Require Panko bread crumbs.
Require of Grated Parmesan cheese.
You need 2 eggs.
You need Flour for dredging.
Provide - Olive oil to fry.
Need 2 cups - shredded mozzarella.
Require 1 jar of pasta sauce.
Require - Dried oregano.
Give Dried basil.
Provide for Salt.
Provide for Pepper.

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Eggplant Stackers making:

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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