Eggplant Ricotta Bake in Your Pressure Cooker
This eggplant ricotta bake combines cheesy layers and tender roasted eggplant finished in the pressure cooker for ultimate comfort and speed.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 medium eggplants sliced ½ inch thick
- 2 tablespoons olive oil to brush the eggplant
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh basil to sprinkle on top
Instructions
Instructions
- Slice eggplant into ½-inch rounds, brush with olive oil, and season with salt and pepper.
- Roast eggplant in oven at 375°F for 20 minutes, flipping halfway through.
- Mix ricotta, Parmesan, and egg in a bowl until blended.
- Spread ½ cup marinara in bottom of a 9x13 baking dish, layer roasted eggplant slices on top.
- Dollop and spread half ricotta mix over eggplant.
- Add remaining marinara sauce, another layer of eggplant slices, and remaining ricotta.
- Top with final marinara layer and shredded mozzarella cheese.
- Bake uncovered at 375°F for 25–30 minutes until bubbly and cheese is golden.
- Cool slightly, sprinkle fresh basil on top, then serve.
Notes
Roast eggplant ahead to save time; use store-bought marinara and pre-mix cheeses for quick layering. Great with green salad or garlic bread.