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Before you jump to Eggplant Stackers recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

Wholesome eating promotes a feeling of well being. Increasing our consumption of healthy foods while lowering the intake of unhealthy kinds plays a role in a more wholesome feeling. Eating more fresh vegetables helps you feel better than eating a slice of pizza. Sometimes it’s tough to find wholesome foods for something to eat between meals. You can spend hours at the grocery store searching for the right snack foods to allow you to feel healthy. Here are some healthy snacks that you can use when you need a fast pick me up.

If you are looking for a quick snack, you can’t go wrong with a whole grain one. Starting your day with a piece of whole grain toasted bread can give you that extra boost you need to get going. Chips and crackers made from whole grains can be great for quick snack foods to eat on the go. Whole grains are usually better than highly processed grains included in white bread.

A large assortment of easy health snacks is easily obtainable. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to eggplant stackers recipe. To make eggplant stackers you need 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Eggplant Stackers:

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