Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, eggplant stackers. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Eggplant Stackers is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have eggplant stackers using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Eggplant Stackers:
- Make ready 1 eggplant, sliced
- Prepare 1 onion, diced
- Take 1 bell pepper, diced
- Get 8 oz sliced mushrooms
- Get Eggplant ends
- Take 4 garlic cloves, minced
- Take Cooked chicken, diced
- Take Leftover cheesy potatoes
- Prepare Panko bread crumbs
- Make ready Grated Parmesan cheese
- Take 2 eggs
- Prepare Flour for dredging
- Get Olive oil to fry
- Make ready 2 cups shredded mozzarella
- Get 1 jar pasta sauce
- Make ready Dried oregano
- Take Dried basil
- Get Salt
- Take Pepper
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. The sauce and the eggplant should be ready at about the same time.
Steps 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!
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. Cover loosely so the eggplant slices don't brown more. And yes, with that ooey-gooey cheese, the Eggplant Parmesan stacks may slide around a bit. Eggplant Parm Stacks. this link is to an external site that may or may not meet accessibility guidelines..
So that’s going to wrap it up with this exceptional food eggplant stackers recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
