2 cups almond meal mixed with 2 tsps garlic salt and pepper
Preheat oven to 375 degrees
Cut the stems off the brussels sprouts and slice in half
Combine with large slices of onion in a baking pan
Toss with olive oil and garlic salt
Let these roast while you prepare your eggplant
Cut your chicken into tiny pieces and place into a bowl
Mix with peppers, minced onion, garlic, oregano, parsley, and ricotta cheese
Slice your eggplant into large, thin disks
Build the eggplant chicken parm stackers by placing a generous spoonful of chicken mix onto an eggplant disk.
Spoon half a tablespoon of marinara sauce onto the chicken mix and close stacker with another eggplant disk on top.
Prepare an egg wash and flour basin with three eggs and 2 cups of flour, respectively.
Take each eggplant chicken parm stacker, and fully submerge it into the egg wash so that it gets fairly saturated. Then quickly move it to the flour basin to lightly coat both sides.
Bring a saucepan of cooking oil to a medium/high temperature and place each stacker so that there is a rolling boil around each.
Flip each stacker once during a total cooking time of about two minutes to ensure the chicken is fully cooked.
Then in a pyrex baking dish, spoon the remaining marinara and place each stacker in the sauce.
Once one full layer of stackers is laid down in the sauce, put about two tablespoons of mozzarella cheese on top of each stacker, and place the next new layer of stackers directly on top of the cheese layer.
Once all the stackers are cooked in the oil and placed in the baking plan, transfer the dish to the oven set at 350 degrees for 12 minutes.
Remove the stackers from the oven and place about a tablespoon each of the remaining mozzarella on top of each stacker.
Switch oven temperature to broil and place the stackers back in the oven for five minutes or when the cheese is melted and browned.
For my resident overachievers, feel free to stir the sauce around the stackers to fully incorporate mix around the entire dish.