The eggplant parmigiana with instant pot is a classic of Italian cuisine, cooked with the multifunction pot. Slices of eggplant alternated with tomato sauce cooked in the instant pot, layered with mozzarella and grated cheese. As I write this recipe with instant pot, I smile and now I’ll explain why. It is thought that the multicooker is a winter appliance, meant only for winter recipes. My thought is that one of the most convenient appliances to use in the summer is actually the instant pot. Assembling all the ingredients and letting them cook there, without monitoring cooking times and not producing heat in the kitchen, is a big advantage. Besides, multifunction pots are highly energy-efficient but this is another story I talked about in the guide to instant pots. But now, back to the recipe to make eggplant parmigiana with the multicooker and, at the end of the article, you’ll also find the zucchini parmigiana version with instant pot. Let me know if you’ll try them both and which version you liked the most!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Portions: 6
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for making parmigiana in the instant pot
- 2 large black oval eggplants (large)
- 3/4 cup all-purpose flour (for breading the eggplants)
- sunflower oil (for frying the eggplants)
- 2 1/2 cups tomato sauce
- 9.5 oz mozzarella (or scamorza)
- 3.5 oz Grana Padano cheese, grated
- 10 leaves basil
- extra virgin olive oil (for greasing the pot)
- 2 tablespoons breadcrumbs
- salt
What you need for the recipe
- 1 multicooker
- 1 Colander
- 1 Frying pan
- 1 Grater Coarse
How to make eggplant parmigiana with instant pot
Wash and trim the eggplants, slice them into even slices and, as you go, place them in the colander, salt the slices, and continue. Let the eggplants rest for 30 minutes, if possible, place a weight on top. I usually use a pot full of water.
Meanwhile, prepare the tomato sauce in the multicooker and coarsely grate the mozzarella using the grater. This will increase the volume of the mozzarella and make it easier to distribute in the eggplant layers.
Squeeze the eggplants, you can also pat them dry with a towel. Dredge the eggplant slices in flour and fry them in hot oil in the frying pan. Let them brown on both sides without darkening. Remove them from the pan once ready and place them on a plate.Grease the bottom of the pot with a little oil and distribute a tablespoon of breadcrumbs. Add a bit of tomato sauce.
Now start creating the layers with the fried eggplants, a little sauce, mozzarella, and a little grated cheese, adding a few basil leaves here and there. Continue until you finish the parmigiana ingredients and cover with tomato sauce and breadcrumbs on the surface.
Now you are ready to cook the parmigiana in the instant pot. Close with the oven or air fryer lid*, set the multicooker to the oven function at 320°F and start cooking for 10 minutes, making sure to set the cooking to the bottom only. After the first cooking time, turn on the lid at 356°F and the base at 320°F, cook for 7 minutes.
This will give you a uniformly cooked parmigiana. Let it rest in the turned-off pot for 15 minutes, making it easier to unmold onto a plate.To remove the parmigiana from the instant pot, just take a flat plate, the diameter of the inner pot, and place it inverted on the parmigiana. At this point, remove the inner pot and, holding it with a glove, turn it upside down, holding the plate inside and sliding it onto a larger plate. If you think it’s difficult, you can use a spatula, cut the parmigiana directly in the instant pot, and portion it.
More Tips for Parmigiana Cooked in the Multifunction Pot
More Tips for Parmigiana Cooked in the Multifunction Pot
Grilled Eggplant Parmigiana in the Instant Pot
I know for many it’s sacrilege, parmigiana must be made with floured and fried eggplants! However, due to a diet or when you want to make a light parmigiana, it may be necessary. In this case, I recommend, after grilling the eggplant slices, proceed as per the recipe, using scamorza instead of mozzarella. Cooking times will be the same.
Parmigiana with Electric Pressure Cooker
It is possible to cook the parmigiana without the oven or air fryer lid, just use the pressure lid. Program with low pressure function for 10 minutes. Then, vent the valve and remove the lid. Cook for another 5 minutes with the pot open, setting it to 320°F.
