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.
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Equipment
- 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.
- 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.
kristina
I made this the other night and used a whole red pepper instead of crushed red pepper. My 6 year old son who usually eats his pasta plain ate 3 bowls. I almost cried with joy. Peeling the eggplant is pure genius when you have a choosy eater like he is. Thank you for the recipe!!
Janet Andrews
This is fantastic! You cannot even taste the eggplant.
Patti Callahan
Has anyone made this without peeling the eggplant? How did it work out?
TwoSleevers
I haven't tried it without peeling the eggplant first. However, I would imagine that if you used small eggplant (so the flesh is tender) and cube it into small enough pieces it should be just fine.
Dominic Costello
At the age of 71 I just had eggplant for the first time a month ago in your tomato eggplant soup recipe. Liked it so much just had to try your pasta recipe. Absolutely delicious!!! Gone in 3 days. Will make again. Thank You.
Heather
I just made this tonight and it was wonderful!! I didn't have penne on hand so I subbed in whole wheat rotini and it worked great. Next time, I may half the amount of crushed red pepper. It made enough leftovers to last me several days too!
URVASHI PITRE
Yay! I love this recipe. Glad to see you enjoyed it as well
Joanna Hughes
I love this!! I used part lentil and part chickpea penne, as that is what I had on hand. It turned out perfect. I do not cook with eggplant often, but I love eggplant parmesan. This was so good as easily. I will definitely cook it again.
Barbara
I am new at Instant Pot and I have found your explanations, videos, and recipes to be wonderful and easy to follow. I made this recipe tonight and it is absolutely terrific. I don't like breadcrumbs, so I just added the cheeses to the pot when it was finished cooking (no need to broil), and the result was still delicious (just less caloric). Thank you.
Suzanne Sheridan
I have made this twice and it is CRAZY good! I highly recommend. It has a rich flavor and it’s quite easy! Another TwoSleevers masterpiece! I didn’t even bother to put it under the broiler either.
URVASHI PITRE
Yay! So glad to hear this!
Kathy
I used chao vegan cheese instead of mozz.
Kathy Viers
This was great. I veganized with plant-based butter, used what I had on hand like box macaroni noodles and topped with Plant based butter & Italian bread Crumbs! I would make again. Used San Marzano tomatoes. I was given the eggplant and was very happy to find this recipe!! 5 ⭐️ I actually doubled it and it made one casserole dish and a glass pie plate heaped I will take to my parents.