How to Make Favorite Eggplant Stackers

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The ingredients needed to make Eggplant Stackers:

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

Steps 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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