Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, eggplant stackers. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Plus, the Sriracha hot sauce adds an extra burst of flavor! Today I'm making eggplant stackers on the grill. After I grill, stay for the taste test.
Eggplant Stackers is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Eggplant Stackers is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook eggplant stackers using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggplant Stackers:
- Get 1 eggplant, sliced
- Make ready 1 onion, diced
- Get 1 bell pepper, diced
- Prepare 8 oz sliced mushrooms
- Get Eggplant ends
- Make ready 4 garlic cloves, minced
- Make ready Cooked chicken, diced
- Prepare Leftover cheesy potatoes
- Take Panko bread crumbs
- Take Grated Parmesan cheese
- Take 2 eggs
- Take Flour for dredging
- Take Olive oil to fry
- Get 2 cups shredded mozzarella
- Make ready 1 jar pasta sauce
- Make ready Dried oregano
- Get Dried basil
- Take Salt
- Prepare Pepper
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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!
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