Layered Eggplant Lasagna (Instant Pot)
Layers of eggplant and ricotta with tomato sauce make this a tasty, impressive recipe to serve for your family and friends.
Servings: 8 servings
- 2 large Eggplants Italian
- Sea salt
- 2 cups Italian style bread crumbs
- 3 Eggs
- 2 Tbsp Milk
- Olive oil extra virgin
- 16 oz Ricotta whole milk
- 8 oz Mozzarella low moisture, part skim
- 1/2 cup Grana Padano cheese
- 16 oz Tomato sauce tomato-basil or meat
- 1 Tbsp Parsley fresh or dried
Slice eggplant into 1/4" thick slices lengthwise. If you are using two eggplants, select the best 8 slices to use for layering.Lay the eggplant slices on a cooling rack set over a cookie sheet. Sprinkle slices with salt and let sit for 10 minutes. With a paper towel, pat the moisture off of them. Then flip and salt the other side, let sit 10 minutes. Pat moisture off again.Note: I cook up all the eggplant slices even though I only use half for layering. The rest I save after frying to use for other recipes. Store in an airtight container in the refrigerator.
In the meantime, prepare the ricotta fillingShredding the mozzarella using a large shred. You can grate by hand or with a food processor. You will need 1 cup for the filling, and some set aside for sprinkling on the top at the end.
Shred the Grana Padano (or other hard Italian cheese, like parmesan) using a finer grater.
In a medium-sized mixing bowl, combine ricotta cheese, 1 egg, parsley, and the grated cheeses.
Mix well with silicone spatula, turning it over, and scraping up from the bottom often.
Bread the Eggplant
Set up your work space for breading: with two pie plates, the drained eggplant, and a large platter for the breaded eggplant. You want to be able to move easily from one to the other in an assembly-line style.In one pie plate put the bread crumbs. In the other whisk with a fork: 2 eggs, 2 tablespoons milk.
One by one, take a slice of eggplant and lay it in the egg, flipping it over to coat well. Then lift the slice, let it drain for a second, and then drop it into the bread crumbs. Flip it over. We want it to be lightly breaded on all sides. Remove from the breadcrumbs and give it a shake to remove loose crumbs, and set on the platter. Continue with all slices
Assemble the Layers
Set up your area for assembly. Alongside your casserole dish, you'll want your ricotta mixture, sauce, and the drained fried eggplant slices.
Start with a good layer of the tomato sauce.
Layer two slices of eggplant, side-by-side. If they are very long, you can cut them to fit. I just let them fold up. You will be alternating the direction of the following rows, so those ends will help fill in along the sides.Note: if you have only sliced-up one eggplant, use the smaller slices in the middle two layers. Use large slices for the bottom, and the two best-looking slices for the top.
On top of the eggplant put a good layer of the ricotta mixture. You will have three layers of ricotta, so you can use a third of the mixture per layer.
Repeat with sauce, eggplant, ricotta. Sauce, eggplant, ricotta. Finishing with a layer of eggplant, sauce, and the reserved shredded mozzarella.
Don't be afraid to layer above the edge of the bowl. My lasagna almost always is taller than my pans! It's a sturdy construction, so it will hold itself up, tho it may spill some sauce over the edge.
Cook the lasagna
Cover loosely with foil. I like to make a pouf, like a shower cap over the top of the dish. You don't want the foil to touch the cheese on top or it will stick.Put the casserole dish on the trivet with handles. Put a cup of water in the Instant Pot, and lower the trivet into the pot.
Close the vent on the Instant Pot, and cook manual on high for 20 minutes. Then do a natural pressure release until the pin drops.
Remove the trivet and casserole dish, remove foil. Leave to cool for 20 minutes to set.
Note: you can eat it sooner, if you are impatient. The layers will slide, but it will still be delish!
Slice the lasagna and lift it out of the casserole dish with a spoon or spatula. Marvel at the layers!You can cover the casserole dish and store the leftover in the fridge. Slices can be reheated in the microwave. Enjoy!
Serving: 1portion | Calories: 391kcal | Carbohydrates: 33g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 1051mg | Potassium: 633mg | Fiber: 5g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 7.9mg | Calcium: 420mg | Iron: 3mg