Easiest Way to Cook Delicious Eggplant Stackers

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Go up the stairs. Instead of selecting the elevator, climb the stairs to your floor. While this will be tough to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if you do live or work on one of the top floors, you can still get off of the elevator first and climb up the stairs the rest of the way. Lots of people choose the easy elevator ride instead of making an efforts on the stairs. Even just a individual flight of stairs, when travelled up or down a few times a day–can be a great improvement to your system.

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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 do it.

The ingredients needed to make Eggplant Stackers:

1. You need 1 of eggplant, sliced.
2. Provide 1 of onion, diced.
3. Provide 1 of bell pepper, diced.
4. Use 8 oz of sliced mushrooms.
5. Provide of Eggplant ends.
6. Get 4 of garlic cloves, minced.
7. Take of Cooked chicken, diced.
8. Get of Leftover cheesy potatoes.
9. Take of Panko bread crumbs.
10. You need of Grated Parmesan cheese.
11. Provide 2 of eggs.
12. Take of Flour for dredging.
13. You need of Olive oil to fry.
14. Provide 2 cups of shredded mozzarella.
15. You need 1 jar of pasta sauce.
16. Prepare of Dried oregano.
17. Take of Dried basil.
18. Provide of Salt.
19. Get of Pepper.

Instructions to make Eggplant Stackers:

1. This is what I pulled out of my fridge to use. You can use anything you have..
2. 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..
3. 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..
4. Heat same skillet you sautéed veggies in with more oil and brown the eggplant pieces, set aside..
5. 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..
6. 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..
7. Enjoy!.

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