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chicken and eggplant pasta in a wide white bowl sprinkled with fresh basil.

Pressure Cooker Chicken and Eggplant Bake


  • Author: Jessie
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

Pressure Cooker Chicken and Eggplant Bake is layered with thick slices of mozzarella cheese and smothered in tomato sauce. Serve over your favorite pasta for an easy Italian dinner!


Ingredients

Scale
  • 1 large eggplant, sliced lengthwise into ½ inch thick slices
  • 2 chicken breasts, sliced in half lengthwise into ½ inch cutlets
  • 12 ¼ inch thick fresh mozzarella slices
  • 1 jar your favorite pasta sauce (affiliate)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup fresh torn basil

Instructions

  1. Lay slices of eggplant out on a cookie sheet, sprinkle with 1 tablespoon of salt, and then cover with a dishtowel to soak up extra liquid. Let sit for about 45 minutes then blot extra liquid and gently brush to remove salt.
  2. Pour 1/3 of jarred pasta sauce into bottom of pressure cooker, then add 2 large slices of eggplant, side by side.
  3. Layer with 2 chicken breast cutlets, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Place 4 mozzarella slices on top of the chicken, then repeat, starting with the pasta sauce, then eggplant, chicken breasts, s & p, and mozzarella.
  5. Finish by layering any extra eggplant, the last 1/3 of the pasta sauce, and the remaining 4 slices of mozzarella.
  6. Pour ½ cup of water into the pot, then lock lid and set to high pressure for 12 minutes.
  7. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
  8. Place inner pot in oven on broil setting to crisp up cheese on top, or just cut, sprinkle with fresh basil, and serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes