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Instant Pot Eggplant Parmesan

January 15, 2020 By Kristi

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Instant Pot Eggplant Parmesan

Today, I’m tackling homemade instant pot eggplant Parmesan. Cheesy, saucy, delicious Italian classic eggplant Parmesan made simple in the instant pot!

I’m so excited. Every year on my birthday, I order eggplant Parmesan from a local restaurant that has a complimentary birthday meal.

Why? Because it’s kind of a pain to make eggplant Parmesan myself and, I really shouldn’t have the wheat (I skip the noodles, but it’s still lightly breaded). And, because I love eggplant Parmesan!

I’m a superfan of risotto, too. It’s a toss-up between those two for all-time favorite Italian dish. And what’s up with most everyday Italian places not having risotto on the menu anymore? Sad. So, for the 364 (or sometimes 365) in between my birthdays) I need to come up with an easier way to make a gluten-free version at home.

Don’t get me wrong, I LOVE my eggplant tian. It’s delicious and it’s pretty close to eggplant parm, so it nearly satisfies that desire, but if I really want parm it’s not quite right. And my more recent discovery of chickpea Parmesan is absolutely fantastic. And so simple!

But again, it’s not the same. So, today, we’re doing it. We’re going full eggplant parm. Well, minus the breading. Because, honestly, to me, that’s not the important part. I do have a recipe coming up in the future for eggplant parm bites that are breaded and are more like nuggets. But for now, we’re going with thin slivers of eggplant, marinara sauce and mozzarella cheese.

Instant Pot Eggplant Parmesan

Ingredients

1 small eggplant, sliced thin

2 cups vegetable broth

2 cups marinara sauce

1 cup mozzarella, for serving

fresh basil, for serving

Instant Pot Method

Place all ingredients except mozzarella and basil in instant pot and cook on low pressure for 30 minutes.

Note: If your marinara is thicker, you can also use the pot-in-pot method to prevent the burn warning. Use a smaller oven-safe dish, or the inner pot for a 3-quart instant pot for your food. Then, pour 1 cup of water in your larger instant pot. Place the trivet in the bottom and the smaller pot with the food inside on top before cooking.

Top with cheese and basil.

Serve over noodles.

Slow Cooker Method

Place all ingredients except mozzarella and basil in slow cooker and cook on low for 8 hours.

Top with cheese and basil.

Serve over noodles.

Yield: 8

Eggplant Parmesan

Instant Pot Eggplant Parmesan

Today, I'm tackling homemade instant pot eggplant Parmesan. Cheesy, saucy, delicious Italian classic eggplant Parmesan made simple in the instant pot!

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

  • 1 small eggplant, sliced thin
  • 2 cups vegetable broth
  • 2 cups marinara sauce
  • 1 cup mozzarella, for serving
  • fresh basil, for serving

Instructions

    1. Place all ingredients except mozzarella and basil in instant pot and cook on low pressure for 30 minutes.
    2. Top with cheese and basil. (Cover and switch to saute mode or pop under your oven broiler for 5 minutes if you want to melt the cheese.)
    3. Serve over noodles.
© Kristi
Cuisine: Italian / Category: vegetarian

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: whole food, allergen-friendly, cheese, Cooking Method, gluten-free, instant pot, nut-free, pasta, slow cooker, soy-free, tomato, vegetarian Tagged With: eggplant, instant pot, Italian

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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