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Before you jump to Eggplant Stackers recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is nowadays a great deal more popular than before and rightfully so. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. In all probability, a lot of people assume that it takes a lot of work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, people can change their eating habits for the better by making a few simple changes.
The first change you need to make is to pay more attention to what you purchase when you go to the grocery since it is likely that you have the tendency to pick up many of the things without thinking. For example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before getting it? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a normal part of your new healthy eating regimen.
Thus, it should be somewhat obvious that it’s easy to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to eggplant stackers recipe. To cook eggplant stackers you only need 19 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Eggplant Stackers:
- Prepare 1 eggplant, sliced
- Provide 1 onion, diced
- Provide 1 bell pepper, diced
- Take 8 oz sliced mushrooms
- You need Eggplant ends
- Take 4 garlic cloves, minced
- Get Cooked chicken, diced
- Provide Leftover cheesy potatoes
- Use Panko bread crumbs
- Get Grated Parmesan cheese
- Use 2 eggs
- Get Flour for dredging
- Get Olive oil to fry
- Get 2 cups shredded mozzarella
- Provide 1 jar pasta sauce
- Get Dried oregano
- Prepare Dried basil
- Take Salt
- Get Pepper
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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