Instant Pot Eggplant Parmesan

Former chef | Avid Instant pot user for 5+ yrs | Vortex has replaced our over | transitioned to plant based cooking 2+ years ago

1 lg jar marinara sauce

1 large eggplant

1 cup seasoned bread crumbs (I make my own)

2 cups grated Parmesan or mozzarella

Salt and pepper to taste

Fresh or dried basil.

Slice eggplant into thin slices, about ⅛ inch thick. Make sure the slices are uniform in thickness to make sure it cooks evenly.

Layer enough sauce on bottom of a springform pan or pan you use in IP to cover. Layer eggplant slices, sprinkle with salt and pepper. Add some basil, ¼ cup crumbs and ¼ cup shredded cheese. Repeat layers until Pot is full, ending with sauce, basil, crumbs and then cheese on top. Cover loosely with parchment paper and aluminum foil

Add 1 cup water to IP.

Put trivet in pot.

Place pot on the trivet in the Instant Pot.

Close and lock lid, making sure vent is turned to seal.

Select manual/pressure cook on high pressure for 30 minutes.

Let natural release for 15 minutes and then quick release.

Carefully lift pot out and serve!

You can brown in the oven on broil for 3 to 4 minutes if you like

Page footer