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Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
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.
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.
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.