Mango Cheesecake
Eggplant Parmigiana Pasta
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I posted this recipe in my Facebook group as a thank-you to the great folks in there, and the response was overwhelmingly positive. The really nice thing about it is that the eggplant takes on a variety of flavors and almost disappears in the dish, making it a great way to sneak some veggies into the picky eaters at your dinner table.
| Prep Time | 12 minutes |
| Cook Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
6-8 servings
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Ingredients
- 4 cups Eggplant peeled and chopped
- 1 can diced tomatoes
14-oz - 1/2 cups Water
- 1 cup diced onion
- 3 tbsp Unsalted butter or vegetable oil
- 3 garlic cloves minced
- 1 tbsp tomato paste
- 1 tbsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1 tsp red pepper flakes
- 9 oz penne pasta
2 cups - 1/2 cup bread crumbs
- 1/3 cup shredded Parmesan cheese
- 1 1/2 cups small mozzarella balls, bocconcini
8-oz tub
Ingredients
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Instructions
- In the Instant Pot, combine the eggplant, tomatoes, water, onion,
2 tbs of the butter, garlic, tomato paste, Italian seasoning, salt, and red pepper flakes. Stir to combine. - 2Add the pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. But #trustUrvashi, because the vegetables will release a lot of water. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 7 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
- Meanwhile, in a small skillet, melt the remaining
1 tbsp butter over medium heat. Add the bread crumbs and mix well. Remove from the heat; allow to cool. Mix with the Parmesan cheese and set aside. - Preheat the broiler. Add the mozzarella balls to the pasta, and transfer the pasta to a casserole dish. Sprinkle with the bread crumb mixture and broil for 2 to 3 minutes. Serve.
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