Eggplant Parmesan in the Instant Pot
Vegetarian and gluten-free Instant Pot eggplant parmesan layered with marinara sauce, gooey mozzarella, and fresh basil.
Equipment
- 1 Instant Pot
- 1 Steamer rack
Ingredients
Main Ingredients
- 2 medium Eggplants sliced into ¼" rings
- 4 cups Marinara sauce homemade or jarred
- 1 cup Water
- 1 cup Shredded mozzarella cheese
- ¼ teaspoon Red pepper flakes optional
- Fresh basil for serving
Instructions
Instructions
- Place the steamer rack into the bottom of your Instant Pot and pour in 1 cup of water.
- Arrange the sliced eggplant on the rack in layers, stacking them evenly.
- Pour the marinara sauce evenly over the eggplant layers.
- Sprinkle red pepper flakes across the top if using.
- Secure the lid and set to high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then do a quick release.
- Open the lid and sprinkle mozzarella cheese over the eggplants.
- Close the lid (do not seal) and let sit for 5 minutes to melt the cheese. Serve with fresh basil.
Notes
Make sure eggplant slices are uniform to cook evenly. Serve with pasta to use up the extra marinara sauce.