Pressure Cooker Eggplant Parmesan Casserole Vegetarian Meal


For more great Instant Pot recipes, please visit InstantPotEasy.com

Eggplant Parmesan Casserole layered with rice, cheese, onions, garlic and seasoned sauce. Cooked in 12 minutes in 10 quart Cuisinart pressure cooker.

11 replies
  1. Liza Liza
    Liza Liza says:

    I liked seeing you prepare the recipe from start to end. Seeing you slice and chop up the veggies add some real life to it to see how long it takes to prepare it. I will be looking at my egg plants in a very different way now. Now I know why some of my eggplants have more seeds than others!

    Reply
  2. Arpana Grewal
    Arpana Grewal says:

    LOVE LOVE LOVE my instant pot!>>>ur2.pl/1046 It is definitely not a necessity for everyone, but it has certainly made my life easier. I think the 8 quart version we got is maybe a little large for most people's needs, but I really appreciate the versatility of being able to put a larger quantity into the pot – it's made dishes like stir-fry and rice possible to cook at the same time. If you're on the fence about what size to get, or if you should get one at all, I would say go for it!

    Reply
  3. Elizabeth Shaw
    Elizabeth Shaw says:

    you will probably find that provolone is much better in eggplant Parmesan that cheddar. I don't think there is ever been a Cheddar eggplant parmesan. what is your reasoning behind the rice? Because all you're doing is adding a low-grade carbohydrate to the meal. I'm surely not saying that it's bad or I would not eat it of course I would I just do mine differently and if we will all the same this world would be a boring Place. 🙂

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *