Eggplant Stackers
Instead of just making eggplant Parmesan I cleaned out the fridge and made layers of leftover chicken, potatoes, and sautéed veggies. Topped with sauce and mozzarella cheese.
Eggplant Stackers
Instead of just making eggplant Parmesan I cleaned out the fridge and made layers of leftover chicken, potatoes, and sautéed veggies. Topped with sauce and mozzarella cheese.
Cooking Instructions
- 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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