Healthy Instant Pot Eggplant Parmesan

About This Recipe

A quick 20 minute dinner, this Healthy Instant Pot Eggplant Parmesan isn't breaded or fried, only calls for 4 ingredients, and makes a delicious, comforting, and low carb meal!

Ingredients

• 2 large eggplants (780 grams)
• 2-2 1/2 cups marinara sauce, divided*
• 1 cup water* ((see notes!))
• 8 ounces mozzarella cheese, shredded (2 cups)
• salt
• for servings: fresh basil, red pepper flakes, parmesan cheese...

Instructions

1. Prepare eggplant. Cut off the top and the bottom of the eggplant and stand up straight. Slice eggplant lengthwise into 1/4 inch slices. Salt eggplant slices on both sides and let sit for a few minutes. Pat dry with a paper towel to take off excess moisture and salt.
2. In your Instant Pot, add 1/2-1 cup of marinara sauce and spread out evenly on the bottom. Add with 1 cup of water and thoroughly mix with the sauce, spreading out evenly on the bottom.* This will also help ensure you don't get the burn notice on your Instant Pot. Cover sauce with a layer of eggplant, covering the bottom as best you can. Add 1/2 cup of sauce and sprinkle with cheese. Continue layering the eggplant, sauce, and cheese (I had 3 layers).
3. Close Instant Pot lid, make sure vent is set to sealed, and set to manual mode on high pressure for 10 minutes. Manually or naturally release pressure when done (pressure releases natually in about 4-5 minutes). There will be a lot of liquid in the pot - use to top eggplant or if serving with pasta. After you cut into it and remove eggplant, there isn't that much either. Cut into 4 equal pieces and top with optional toppings. Enjoy!