You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Eggplant Parmesan simple Recipe│simple INSTANT POT Italian Recipe│ITALIAN HOLIDAY RECIPES
Today we are making a classic Italian recipe – Eggplant Parmesan. We are making this in our INSTANT POT so this couldn’t acquire any simpler. I love the holidays! What other recipes are you interested in? Let me know in the comments below.
0:00 – Instant Pot Eggplant Parmesan Intro
0:51 – Preparing the Eggplant for our Recipe
1:11 – do You Salt the Eggplant?
1:41 – Making the Ricotta Mixture
2:34 – Pan for Instant Pot Eggplant Parmesan and Jar Sauce?
2:56 – Layering the Eggplant in the Pan
4:46 – Grab your Instant Pot to make Eggplant Parmesan
5:30 – Brown the Cheese under the Broiler
5:42 – Plate your Instant Pot Eggplant Parmesan
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1 medium Eggplant
1 cup Ricotta (whole milk)
1 big Egg
1 teaspoon Dried Basil
1 teaspoon Dried Parsley
½ teaspoon Pink Salt
24 ounces Tomato Sauce
8 ounces Mozzarella (fresh is best)
4 ounces Pecorino Romano grated (substitute parmesan)
1 cup Spinach
Black Pepper to taste
Fresh Basil and Parsley to garnish (optional)
1 cup water (to pressurize instant pot)
cut eggplant into ½ inch rounds and put on a cutting board. Salt both sides and let stand for 30 minutes. Rinse and pat dry. Combine ricotta, dried spices, egg and grated cheese in a medium bowl and mix well. Spray pan with nonstick spray. Add a few spoonfuls of sauce to cover the bottom. Layer eggplant (doesn’t have to be perfect) on the bottom. Top with ricotta mixture. Tear off some spinach and add to the eggplant. Top with a few chunks of mozzarella. Add a few spoonfuls of sauce. Then repeat…layer eggplant, ricotta mixture, etc. For the top layer add only sauce, and then top with mozzarella. Cover with aluminum foil. Add water to the instant pot and a trivet. put a sling on the trivet. put the pan on top. Close the lid set to sealing, HIGH pressure for 12 minutes. Allow 5 minutes of natural pressure and then perform a fast release. Remove the pan and uncover. Broil for 5 minutes (optional but recommended). Top with parsley and basil and enjoy!
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