Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, eggplant stackers. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Eggplant Stackers is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Eggplant Stackers is something which I have loved my entire life. They’re fine and they look fantastic.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant stackers using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggplant Stackers:
- Prepare 1 eggplant, sliced
- Prepare 1 onion, diced
- Make ready 1 bell pepper, diced
- Make ready 8 oz sliced mushrooms
- Get Eggplant ends
- Make ready 4 garlic cloves, minced
- Take Cooked chicken, diced
- Take Leftover cheesy potatoes
- Take Panko bread crumbs
- Prepare Grated Parmesan cheese
- Make ready 2 eggs
- Get Flour for dredging
- Make ready Olive oil to fry
- Get 2 cups shredded mozzarella
- Make ready 1 jar pasta sauce
- Get Dried oregano
- Prepare Dried basil
- Make ready Salt
- Get Pepper
Warm stacks in the oven until mozzarella lightly melts. 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.
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!
Repeat to make a second layer and finish each stack with a third eggplant slice. Eggplant Parm Stacks. this link is to an external site that may or may not meet accessibility guidelines.. Continue to layer remaining eggplant slices, pesto, and Monterey Jack in same manner. 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.
So that is going to wrap this up with this special food eggplant stackers recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s 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. Thank you for reading. Go on get cooking!
