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.


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


  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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