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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Eggplant Parmesan in the Instant Pot! Ready in just 15 minutes. Vegetarian and Gluten-Free. Perfect on its own or over pasta.
Well, I’m finally the proud new owner of an Instant Pot.
I broke down during last week’s Amazon prime day and finally bought one. The magical appliance that seems to do it all: slow cook, saute, pressure cook, rice cook and even makes yogurt.
Like with any new toy, I spent most of last Saturday sifting through manuals, recipe ideas and testing some of my favorite recipes. While I’ve been a fan of pressure cooking for years, there’s something a lot more sleek and trendy about using the Instant Pot. My old pressure cooker seemed like a kitchen disaster waiting to happen, as it dangerously jiggled across the stove every time it reached pressure.
Having already used the Instant Pot a dozen times over the past week, I can safely say this is one purchase I should have made a while ago.
15 minutes friends! That’s all you need to bring creamy, cheesy eggplant parmesan to your table. I think eggplant is one of those foods that you either love or hate. Personally, I’m a big fan. I love the meaty, tender texture it takes on when it’s prepared right.
When it’s prepared right being the operative words.
Eggplant contains saponins, bitter yet healthful compounds, that make cooking it until done essential. Otherwise, you end up with a sharp, unpleasant taste that makes you never want to cook eggplant again.
I think the pressure cooker solves this dilemma perfectly as it ensures that the eggplant is poached in a flavorful marinara sauce, without the additional need for oils to keep it from going dry. With a little cheese and fresh basil for good measure, this is the perfect side dish (or main dish) of summer.
To ensure success, make sure your eggplant is sliced fairly thin and that the slices are as uniform as possible. This way, the eggplant cooks at the same rate and you aren’t left with overcooked and undercooked pieces. I aimed for a 1/4-1/2″ slice, which was timed perfectly for 11 minutes in the Instant pot.
If you have larger pieces, you might need to bump up the cooking time by a few minutes.
Lastly, I’m calling for enough sauce here to be able to serve over pasta, if desired. You can see in the photo below that you should have more then enough liquid to cover the eggplant with. Depending on the size of your eggplant, you may need to add a bit more sauce or water.
Then, if you’d like, serve the eggplant (and the yummy sauce) over spaghetti or your favorite grain. Eggplant parmesan works as a main dish for so many recipes, here are 20 ideas for what to serve with eggplant parmesan.
Looking for more beat the heat recipes? Click here for more healthy recipes using the slow cooker, instant pot or pressure cooker recipes from The Recipe Redux.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Eggplant Parmesan that you can make in the Instant Pot! This side dish is ready in just 15 minutes. Layers of eggplant, tomato sauce, basil and mozzerella cheese. Vegetarian and Gluten-Free.
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