Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories344.6 kcal (17%)
Total Fat10.1 g (14%)
Carbs51.5 g (20%)
Sugars6.6 g (7%)
Protein14.2 g (28%)
Sodium851.9 mg (43%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1eggplant
medium-large, cut into bite-size pieces
1egg
whisked till frothy
½ cupgluten-free panko bread crumbs
1 teaspoongarlic powder
1 teaspoonfresh parsley
chopped
1 tablespoonextra-virgin olive oil
½ cupchicken broth
8 ouncesgluten-free pasta
1 x 15 ouncecan tomato sauce
organic
½ tablespoondried minced onion
1 ½ teaspoonsdried oregano
½ teaspoondried basil
¼ teaspoondried thyme
¼ teaspoonsea salt
¼ teaspoonblack pepper
1 cupparmesan cheese grated
Instructions
Step 1
Preheat the pressure cooker using the SAUTE function.
Step 2
Toss the eggplant with the egg, then add the bread crumbs, garlic powder, and parsley. Toss to coat.
Step 3
When the cooker display panel reads HOT, add the oil and eggplant. Brown the eggplant on one side, then flip over to brown on the other side, about 2 minutes on each side.
Step 4
Add the broth and pasta on top of the eggplant layer. Then add the tomato sauce. Do not stir; if the sauce touches the bottom of the pressure cooker, there is a chance it could scorch. Add the onion, oregano, dried basil, thyme, salt, and pepper. Top with the cheese.
Step 5
Place the lid on the cooker. Using the display panel, select the CANCEL button. Then press the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5 minutes.
Step 6
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Step 7
Open the cooker and stir. Serve warm with a fresh sprinkling of cheese and fresh basil.
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