Easiest Way to Prepare Perfect Eggplant Stackers

Eggplant Stackers. After eggplant is cooked place on baking sheet sprayed with non stick spray. This will make four stackers depending on eggplant size. Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.

These Eggplant Parmesan Stacks are an architectural redesign of classic eggplant parmesan only healthier because the eggplant is baked, not fried. These scrumptious towers of eggplant parmigiana make a festive appetizer, lunch or dinner. The cooking theme on Fridays at my house is usually about what I can make that goes well with a cocktail. You can cook Eggplant Stackers using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Eggplant Stackers

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

Spray a large oven proof pan with lots of cooking spray and lay the eggplant slices over it. Turning halfway through and spray with more cooking spray. When the slices are soft remove from the oven and let cool a bit. Set aside or prepare the roasted tomatoes.

Eggplant Stackers step by step

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!.

Then, spritz (or brush) both sides with olive oil and sprinkle with salt and pepper and arrange on a baking sheet. Let the tomato and eggplant slices cool until you can handle them with your fingers. Cut eggplant into slices that are about ⅜ of inch thick. Blot excess moisture from slices with a paper towel. Lay slices on a baking sheet coated with cooking spray.