This Eggplant Pasta is seriously one of the best pasta dishes I've ever had, and I don't say that lightly. It's vegetarian-friendly and easily made in your Instant Pot.
What Makes This Eggplant Pasta So Fantastic
This has all the incredible flavors and textures of a meat-filled pasta dish, without the meat!
It's an awesome Meatless Monday recipe, or if you eat Vegetarian all the time, it's great any day of the week!
The eggplant is perfect in this Eggplant Pasta and works so well with the brightness of the Italian sauce. You're going to love how easy this is in the Instant Pot too.
Oh and guess what? None of the fussy eaters will know you hid eggplant in this dish. So there's a win-win right there!
Isn't This Just Eggplant Parmesan?
Eggplant Parmesan, or Eggplant Parmigiano is usually made on a single large piece of eggplant, and doesn't include pasta.
This Eggplant Pasta recipe is like an easy Eggplant Parmesan recipe. You just chop everything up, throw it in the Instant Pot, and when it's done you have all the flavors and textures of an Eggplant Parmesan recipe, without any of the fuss!
How To Make This Eggplant Pasta
1. Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
2. Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
3. Meanwhile, in a skillet, melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
4. When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish. Sprinkle with the breadcrumb mixture and broil the Eggplant Pasta for 2-3 minutes.
Looking For More Great Pasta Dishes? Check These Out!
- This Mascarpone Mushroom Pasta is definitely at the top of my list when it comes to choosing my favorite pasta dishes.
- This one-step Instant pot Mushroom Stroganoff is a delightfully comforting, warming and filling dish that’s perfect for a cold day. It’s delightfully rich, savory and vegetarian!
- This Instant Pot Garlic Parmesan Spaghetti Squash is one of the tastiest spaghetti squash recipes out there. It's the perfect "pasta" dish for those living a low carb lifestyle.
Looking For More Great Eggplant Recipes? Check These Out!
- Instant Pot Baba Ghanoush Lebanese Eggplant Dip - Quick, flameless, and tastes delicious!
- Indian Baingan Bharta - Wonderfully smoky and made in your Instant Pot.
- Malai Baingan - A creamy, spicy, hearty Indian Instant Pot recipe.
- Tomato Eggplant Soup - A great vegan soup recipe
- Roasted Ratatouille Recipe - All the flavor of a traditional ratatouille without all of the work!
- How To Make Roasted Eggplant - Whether you're making it in the oven, on the stove, in the air fryer, or even the Instant Pot, this guide covers it all.
I can't wait for you to fall in love with this easy Eggplant with Pasta dish made so simple in your Instant Pot! It's such an easy, veggie-filled weeknight meal.
Eggplant Pasta
Equipment
- Instant Pot
- Casserole Pan
Ingredients
- 4 cups Eggplant peeled and chopped
- 1 can diced tomatoes 14 ounces
- 1 tablespoon Tomato Paste
- 1 tablespoon Italian Seasoning
- 1.5 teaspoon Kosher Salt
- 2 tablespoons Butter or oil
- 1 cup Onion diced
- 1 tablespoon Minced Garlic
- 1 teaspoon crushed red pepper
- 1.5 cups Water
- 8 ounces Penne Pasta uncooked (2 cups)
For Finishing
- 1/2 cup Breadcrumbs
- 1 tablespoon butter
- 1/3 cup shredded parmesan cheese
- 1.5 cups Small Mozzarella Balls
Instructions
- Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
- 2. Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- 3. Meanwhile, in a skillet, melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
- 4. When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish. Sprinkle with the breadcrumb mixture and broil for 2-3 minutes.
Notes
- The eggplant doesn't get slimy when pressure cooked, which is another perk of making it this way.
- In addition, the bitterness of the eggplant doesn't come through because the acidity of the tomatoes counteracts that and breaks it down while cooking.
- No, you can't tell there's eggplant in this dish. I posted this as a sneak preview in my Facebook group, and it was a huge hit, so I am sure you guys will love it too.
Tracy
This recipe is a winner! I loved it! Will make this again and again. So easy and flavorful! I used garlic and oregano diced tomatoes and added some garlic and onion powder in addition to the fresh onion and garlic. 100% delish dish!!
Cathy
Recipe looks good. Love eggplant. Why do you you not include sodium in the nutritional information? Very important for a lot of us. Thank you
AshleyThompson
I use a nutritional calculator for the information provided in the recipe card. Unfortunately, sodium isn't one of the things it can auto-generate for me.
Jackie
Looks great. I would be using gluten free pasta, could I reduce water a bit and cook pasta separately?
Renee
I loved this recipe! And gosh do I love making a pasta dish in my electric pressure cooker and using fewer dishes! I skipped the mozzarella and breadcrumb broil and just topped with a little parmesan cheese straight outta the pot. It was so good! I may cut back a little on the salt next time. Thanks so much for posting this. A++
Chris
This was sooooo good!! I LOVED it! Really excellent, thank you.
janet
This is delicious! I added sauteed, sliced mushrooms along with the mozzarella. I was afraid if I added them at the beginning that the liquid to solid ratio might be off. Following the recipe amounts exactly for liquid and pasta, I felt the result was a bit too saucy, so next time I will increase the amount of pasta slightly. I think you can taste the eggplant a little bit, but since I love eggplant it was not a problem for me. I highly recommend trying this recipe, even if you are not a big fan of eggplant. Thanks Urvashi, you're the best!