Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, eggplant stackers. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
After eggplant is cooked place on baking sheet sprayed with non stick spray. This will make four stackers depending on eggplant size. Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Eggplant Stackers is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Eggplant Stackers is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have eggplant stackers using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggplant Stackers:
- Take 1 eggplant, sliced
- Prepare 1 onion, diced
- Prepare 1 bell pepper, diced
- Prepare 8 oz sliced mushrooms
- Get Eggplant ends
- Make ready 4 garlic cloves, minced
- Prepare Cooked chicken, diced
- Prepare Leftover cheesy potatoes
- Make ready Panko bread crumbs
- Get Grated Parmesan cheese
- Take 2 eggs
- Get Flour for dredging
- Take Olive oil to fry
- Get 2 cups shredded mozzarella
- Take 1 jar pasta sauce
- Take Dried oregano
- Take Dried basil
- Get Salt
- Take Pepper
Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. 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. Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce. A new twist on Eggplant Parmigiana! Repeat to make a second layer and finish each stack with a third eggplant slice. 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 it up for this exceptional food eggplant stackers recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
