Eggplant Parmigiana Pasta

Warm, cheesy, goodness! This classic Italian dish is a great way to sneak in a good dose of veggies for those picky eaters in your life.

Eggplant Parmigiana Pasta

Prep Time: 12 minutes

Cook Time: 15 minutes

Passive Time: 10 minutes

Servings: 6 - 8

Difficulty: Easy

Diet:  Vegetarian

Serves: 6 – 8

Cooking Method:  Pressure Cook

By: Urvashi Pitre



4 cups Eggplant, peeled and chopped

1 can diced tomatoes (14-ounces)

1/2 cup water

1 cup diced onion

3 tablespoons unsalted butter or vegetable oil

3 garlic cloves minced

1 tablespoon tomato paste

1 tablespoon dried Italian seasoning

1/2 teaspoon kosher salt

1 teaspoon red pepper flakes

9 ounces penne pasta, 2 cups

1/2 cup bread crumbs

1/3 cup shredded Parmesan cheese

1-1/2 cups small mozzarella balls, bocconcini (8-ounce tub)



  1. In the Instant Pot, combine the eggplant, tomatoes, water, onion, 2 tablespoons 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 tablespoon 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.