Eggplant Parmigiana Pasta
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.
Servings Prep Time
6-8servings 12minutes
Cook Time Passive Time
15minutes 10minutes
Servings Prep Time
6-8servings 12minutes
Cook Time Passive Time
15minutes 10minutes
  • 4cups Eggplantpeeled and chopped
  • 1can diced tomatoes14-oz
  • 1/2cups Water
  • 1cup diced onion
  • 3tbsp Unsalted butter or vegetable oil
  • 3 garlic clovesminced
  • 1tbsp tomato paste
  • 1tbsp dried Italian seasoning
  • 1/2tsp kosher salt
  • 1tsp red pepper flakes
  • 9oz penne pasta2 cups
  • 1/2cup bread crumbs
  • 1/3cup shredded Parmesan cheese
  • 1 1/2cups small mozzarella balls, bocconcini8-oz tub
  1. 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.
  2. Add 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.
  3. 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.
  4. 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.