Eggplant Parmesan Casserole in the Instant Pot
Try this Eggplant Parmesan Casserole in the Instant Pot recipe, or contribute your own.
Try this Eggplant Parmesan Casserole in the Instant Pot recipe, or contribute your own.
- 1 teaspoon salt
- 1 cup water
- 1 cup grated parmesan cheese
- 1 tablespoon oil
- 1 tablespoon italian seasoning
- shredded mozzarella cheese
- instant pot
- 6 or 7 in fat daddio cheesecake pan
- trivet that came with the instant pot
- sheet of foil to cover the cheesecake pan
- glass lid to cover instant pot
- foil sling to transfer pan in and out of instant p
- 1 medium eggplant cut into 1/2 in slices
- 1 large bell pepper cut into medium chunks-any color
- 1/2 large onion cut into 1/2 in slices
- 1 large jar of your favorite pasta/marinara sauce
- 1-2 teaspoons cayenne pepper(more or less per preference)
- Carbohydrate 1.83096416881038 g
- Cholesterol 24.2800000140161 mg
- Fat 20.4649058654514 g
- Fiber 0.13154166907035 g
- Protein 9.95116250634457 g
- Saturated Fat 6.0464358397104 g
- Serving Size 1 1 Serving (107g)
- Sodium 322.248583579483 mg
- Sugar 1.69942249974003 g
- Trans Fat 1.05134583495329 g
- Calories 229 calories
Step-by-step
- Slice the eggplant and sprinkle with salt and set aside while prepping other ingredients
- To the marinara sauce, add the Italian seasonings and cayenne pepper and set aside
- Turn on the Instant Pot to SAUTE mode
- Wait until the display reads “HOT”
- Add oil to the pot
- Add in the onions and peppers, cover with glass lid and saute for 5-6 mins
- Press CANCEL on the Instant Pot
- To the cheesecake pan/casserole, add a layer of the marinara sauce
- Drain/wipe any excess water off the eggplant
- Add sliced eggplant to cover the sauce layer
- Add a layer of sauteed onions and peppers
- Sprinkle a layer of shredded mozzarella
- Sprinkle a layer of parmesan cheese
- Add another layer of marinara sauce and continue layering until the pan is full
- Gently tent the foil over the cheesecake pan/casserole
- Place the trivet in the Instant Pot
- Add water
- Using the foil sling, gently lower the cheesecake pan/casserole into the Instant Pot
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Press MANUAL on the Instant Pot (HIGH pressure)
- Set timer to 11 minutes
- Once the timer goes off allow the pressure to naturally release (NPR) about 3-5 mins
- After 3-5 minutes turn the vent on top of the lid to venting to release the steam
- The silver prong will drop back into the lid once the pressure has released
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Allow the steam to disperse
- Using the foil sling, carefully remove the casserole onto a dish
- Serve and Enjoy!
My Unexpected Instant Pot Eggplant Parmesan Adventure
Let me tell you, friends, my life has been anything but predictable lately. Between juggling work deadlines, school runs, and the occasional spontaneous weekend getaway, my kitchen has become a battlefield of half-finished projects and takeout containers. Cooking, once a cherished pastime, felt more like a chore. Then, the Instant Pot happened. And then, this eggplant parmesan casserole. And that's when things got *really* interesting. I never considered myself an adventurous cook. I’m more of a "tried-and-true recipe" kind of gal. But this Instant Pot eggplant parmesan was an irresistible challenge; a chance to add a modern twist to a classic Italian comfort food, and somehow still manage to fit dinner into my crazy schedule.
My initial apprehension quickly melted away as I watched the eggplant layers magically meld together under pressure. It was a revelation, honestly. The result? A dish that was far superior to anything I could have achieved in a conventional oven. The eggplant, usually a bit soggy in my experience, was perfectly tender yet held its shape. The sauce, imbued with the subtle hints of Italian herbs and a touch of cayenne, had an unparalleled richness. And the cheese – oh, the glorious, melted cheese – the pinnacle of cheesy goodness. This Instant Pot Eggplant Parmesan was a game-changer, not just in terms of taste, but in terms of my time management and sanity! It was quick, it was easy, and it was incredibly delicious. The convenience factor alone deserves an award! I’ve already made it twice this month and the family keeps requesting it. Who knew that the most unexpectedly delicious meal would come from a pressure cooker? The ease of cleanup, especially after a long day, is just another perk.
But this is more than just a recipe; it's a testament to adapting in the face of time constraints and a celebration of flavour. It is proof that even the most chaotic lives can find space for incredible food and shared moments of joy. I didn't just cook dinner; I created a delicious memory for my family, an experience that was as fulfilling as the dish itself. It’s a testament to the power of finding culinary joy even amidst the busyness of life. And who knows, this might just be the beginning of my unexpected Instant Pot culinary adventures.
Ingredients I used:
- 1 medium eggplant, cut into 1/2-inch slices
- 1 large bell pepper (any color), cut into medium chunks
- 1/2 large onion, cut into 1/2-inch slices
- 1 large jar (about 24 ounces) of your favorite pasta or marinara sauce
- 1-2 teaspoons cayenne pepper (adjust to your preference)
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 cup grated Parmesan cheese
- Shredded mozzarella cheese
- 1 teaspoon salt
- 6 or 7-inch fat daddio cheesecake pan
- Instant Pot
- Trivet that came with your Instant Pot
- Sheet of foil to cover the cheesecake pan
- Glass lid to cover Instant Pot
- Foil sling (optional, but highly recommended)
Tip for Success: Don’t be afraid to experiment! Try adding different vegetables, cheeses, or even meats to create your own unique version of this delicious casserole. The Instant Pot truly makes it easy to adapt and customize your meals.
