Eggplant Parmigiana

by becky
Created
From the cookbook Hip Pressure Cooking

Ingredients

  • 2 pounds eggplant (not peeled), sliced 1/4 inch thick
  • 1 large egg
  • 2 teaspoons salt
  • 1 teaspoon water, or as needed
  • Olive oil, as needed
  • 2 cups tomato sauce or puree
  • 1 1/2 cups plain dry bread crumbs
  • 7 ounces mozzarella cheese, grated
  • 1/2 cup grated Pecorino Romano cheese, or other hard grating cheese
  • Finely sliced fresh basil leaves, for sprinkling

Directions

  1. Add 1 cup of water (or the minimum amount required by your cooker to reach pressure) to the pressure cooker base. Insert the steamer basket. Arrange the