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.

Cuisine

Italian

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Egg Free, Nut Free, Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6-8 servings, bocconcini, bread crumbs, contributed, cook 15 min, diced onion, diced tomatoes, dinner, dried italian seasoning, easy, egg free, eggplant, garlic cloves, instant pot vegetarian recipes, italian, kosher salt, main course, nut free, penne pasta, prep 12 min, pressure cook, pressure cooker recipes, red pepper flakes, shredded parmesan cheese, small mozzarella balls, tomato paste, unsalted butter or vegetable oil, vegetarian, water

Prep Time

12 min

Cook Time

15 min

Servings

6-8 servings

Ingredients

4 cups Eggplant
1 can diced tomatoes
1/2 cups Water
1 cup diced onion
3 tbsp Unsalted butter or vegetable oil
3 garlic cloves
1 tbsp tomato paste
1 tbsp dried Italian seasoning
1/2 tsp kosher salt
1 tsp red pepper flakes
9 oz penne pasta
1/2 cup bread crumbs
1/3 cup shredded Parmesan cheese
1 1/2 cups small mozzarella balls, bocconcini

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.
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.
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.