Here’s my go-to Instant Pot eggplant parmesan recipe, with crispy breaded eggplant slices, layers of melted mozzarella and parmesan cheese, and a rich tomato sauce – all ready in about half the time of the traditional version.
This eggplant parm has become my weeknight dinner hero when I’m craving Italian comfort food but don’t want to spend hours in the kitchen. I often make a double batch and freeze half for those busy days when cooking from scratch just isn’t happening.
Why You’ll Love This Eggplant Parmesan
- Quick cooking time – Thanks to the Instant Pot, you can enjoy this Italian classic in just 30-40 minutes instead of the usual hour-plus oven time.
- No frying needed – Skip the messy breading and frying process – this version keeps things lighter and cleaner while still delivering that classic eggplant parm taste.
- Simple ingredients – With just eggplant, cheese, and marinara sauce as the main ingredients, you can make this satisfying dish without a long grocery list.
- Vegetarian-friendly – This meatless main dish is perfect for vegetarians or anyone looking to add more plant-based meals to their routine.
What Kind of Eggplant Should I Use?
For eggplant parmesan, you’ll want to look for the classic Italian or Globe eggplants – those big, dark purple ones you commonly see at the grocery store. When picking your eggplants, choose ones that feel heavy for their size and have smooth, shiny skin without any soft spots or blemishes. The best eggplants will give slightly when you press them with your thumb, but shouldn’t feel too soft. While you might see other varieties like Japanese or Chinese eggplants at the store, stick with the Italian ones for this recipe since their larger size makes them perfect for slicing into rounds. If you’re worried about bitterness (though most modern eggplants are bred to be less bitter), look for male eggplants – they have a rounder, shallower indentation at the bottom and typically contain fewer seeds.
Options for Substitutions
This easy Instant Pot recipe can be adapted with several substitutions if needed:
- Eggplant: While eggplant is the star here, you could use thick-sliced zucchini or yellow squash. Keep in mind that these vegetables contain more water, so you might want to reduce the added water by 1/4 cup.
- Marinara sauce: Out of marinara? You can use any tomato-based pasta sauce, or make a quick version by mixing canned crushed tomatoes with Italian herbs and garlic powder. Just make sure it’s not too watery.
- Mozzarella cheese: Feel free to use any melting cheese like provolone, fontina, or a mix of Italian cheeses. If you’re dairy-free, there are several vegan mozzarella alternatives available, though they might not melt quite the same way.
- Fresh basil: If you don’t have fresh basil, you can skip it or use dried basil (about 1 teaspoon). Fresh parsley works too for that pop of green.
- Parmesan cheese: Pecorino Romano or Grana Padano make great substitutes. For a dairy-free option, nutritional yeast can add a similar savory flavor.
Watch Out for These Mistakes While Cooking
The biggest challenge when making Instant Pot Eggplant Parmesan is dealing with excess moisture – skipping the step of salting your eggplant slices and letting them sit for 30 minutes can lead to a watery, mushy dish. Another common mistake is overcrowding your Instant Pot layers, which prevents proper steam circulation and results in uneven cooking – keep your layers loose and use just enough sauce to coat each layer without drowning the eggplant. When adding the cheese, resist the urge to put it all in at once; instead, layer it thoughtfully between the eggplant slices and save some for the top to achieve that perfect melty texture. For the best results, let the dish rest for 5-10 minutes after cooking to allow the sauce to settle and the cheese to set properly, making it much easier to serve and enjoy.
What to Serve With Eggplant Parmesan?
This Italian favorite pairs perfectly with a side of al dente spaghetti or your favorite pasta shape – just make sure to have extra marinara sauce on hand! A simple green salad dressed with olive oil and lemon juice helps balance out the richness of the cheese and adds a fresh element to your plate. For a complete Italian-style meal, serve some warm crusty bread on the side to soak up any extra sauce (because trust me, you won’t want to waste a drop). If you’re keeping things light, roasted vegetables like zucchini or bell peppers make excellent side dishes that complement the eggplant without overwhelming it.
Storage Instructions
Keep Fresh: Your Instant Pot Eggplant Parmesan will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together nicely!
Freeze: This dish freezes really well! Let it cool completely, then place it in a freezer-safe container. It’ll keep for up to 3 months. Pro tip: divide it into individual portions before freezing for easy grab-and-go meals.
Reheat: To warm up your eggplant parm, pop it in the microwave for 2-3 minutes, or heat it in the oven at 350°F for about 15-20 minutes until it’s heated through. If it’s frozen, thaw it overnight in the fridge first. Add a sprinkle of fresh cheese on top before reheating to keep it nice and gooey!
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 40-50 g
- Fat: 50-60 g
- Carbohydrates: 70-80 g
Ingredients
For the main dish:
- 1 cup water
- 2 large eggplants (about 780g total, peeled)
- 8 oz shredded mozzarella cheese (for best melt, shred from a block)
- salt
- 2 to 2.5 cups marinara sauce (I like Rao’s Homemade Marinara)
For serving:
- red pepper flakes (optional, for a little kick)
- fresh basil leaves (roughly torn)
- Parmesan cheese (freshly grated for best flavor)
Step 1: Prepare the Eggplant
Start by cutting off the top and bottom of the eggplant.
Stand the eggplant upright and carefully slice it lengthwise into 1/4 inch slices.
Next, sprinkle salt on both sides of each eggplant slice and let them sit for a few minutes.
This process helps to draw out excess moisture.
Afterward, pat each slice dry with a paper towel to remove excess moisture and salt.
Step 2: Prepare the Sauce in the Instant Pot
In your Instant Pot, add 1/2-1 cup of marinara sauce and spread it evenly across the bottom.
Then add 1 cup of water and thoroughly mix it with the sauce, making sure the mixture is spread out evenly.
This step is crucial to avoid getting the burn notice on your Instant Pot during cooking.
Step 3: Layer the Eggplant, Sauce, and Cheese
Place a layer of eggplant slices over the sauce, trying to cover the bottom as best as you can.
Once the layer is complete, add 1/2 cup of marinara sauce on top, followed by a sprinkle of cheese.
Continue this process, layering the eggplant, sauce, and cheese.
Aim for about 3 layers in total, ensuring each layer is evenly distributed for proper cooking.
Step 4: Cook in the Instant Pot
Secure the lid on your Instant Pot, making sure the vent is set to the sealed position.
Set the pot to manual mode on high pressure for 10 minutes.
After the cooking time is complete, release the pressure either manually by turning the vent to release or allow it to release naturally, which should take about 4-5 minutes.
Step 5: Serve the Eggplant Dish
Expect some liquid at the bottom of the pot once cooking is finished.
You can use this liquid to top the eggplant or as a sauce for pasta if served on the side.
When you’re ready to serve, cut the eggplant dish into 4 equal pieces.
Add optional toppings of your choice for added flavor and enjoy your meal!
