These Instant Pot baby back ribs are so delicious that the bones practically come off.
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup vegetable oil, divided
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes in puree
- 1 (10 ounce) can tomato sauce
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- 2 cups plain dried bread crumbs
- 1 cup all-purpose flour
- 2 eggs
- ¼ cup heavy cream
- 2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¾ cup chopped fresh parsley
- 1 teaspoon fresh parsley, for garnish
Instructions
- Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
- Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
- Spread a thin layer of the marinara sauce in the bottom of a 9×13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
- Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.
Nutrition Facts
| Calories | 578 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 7 g |
| Protein | 26 g |
| Saturated Fat | 11 g |
| Sodium | 1166 mg |
| Sugars | 8 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe came out so delicious! My husband was impressed and said everything tasted so fresh, and that he hadn’t had a good eggplant dish in so long (we usually order eggplant parm from our local restaurant where it was probably sitting all day). Will definitely make it again as it was pretty easy to make!
Tough to make but it tasted pretty good. I made it as a gluten free option and it worked well for that purpose.
I made a few adaptations- basil instead of parsley, jar of tomato sauce (didn’t have time to make sauce from scratch), and flour & Italian spice instead of breadcrumbs. It still came out great. Glad I had some fresh mozzarella to melt on top.
I followed the recipe to the letter. This was absolutely fantastic. My husband had this at a fancy Italian restaurant and loved it. This was my first attempt at this dish and I used our garden eggplant. He said it was far superior than what he was previously served. Thank you!! (The leftovers were excellent too)
Delicious. I used finely chopped broccoli florets (no stalks at all) instead of parsley, which was good.
Good. Felt like a lot of work but it made 2 dishes worth and I slipped one in the freezer.
this was fun to prep and absolutely delicious! I used a jar of sauce, and milk rather than cream. I think I’ll try the broiler to precook the eggplant next time. My family says it’s a winner!
Living the low carb lifestyle-this is our lasagna replacement! The sauce is easy and far superior to jar sauce. Based on other reviewers notes, I also baked the zucchini slices in the ove for a few minutes till softened-basted with olive oil and some Italian seasoning. Also added some chopped, uncooked fresh spinach to the cheese mixture, and finally topped with some extra Parmesan cheese before baking uncovered in the oven. Superb recipeM
It was just ok.
OMG!! This is soooo good!! I used spaghetti sauce so much easy to make 🙂
My husband does’t like eggplant and was certain he wouldn’t like this dish, but he said it was “freakin’ delicious”
Wonderful recipe and great concept … Thanks for sharing
Great dish! Made it lower in fat by skipping the milk, using low fat cheese and broiling the eggplant w/o egg and breadcrumbs (just brushed eggplant with olive oil and Italian seasonings). Served over low carb angel hair pasta.
This was SO GOOD!!!!!!!!!! I used 3 medium sized eggplant with the stated amount of everything else (bread crumbs, eggs, and filling). I cheated and used 2 28 oz cans of Garlic & Herb prepared pasta sauce. If you don’t want your cheese to ooze out the sides then leave the mozzarella out of the ricotta mixture and sprinkle it over the top of the eggplant rolls. I added more garlic and onion powder to my ricotta, just because. It was phenomenal!!! Thanks!
Bland.
We thought this was pretty good. Something seemed to be missing though & it was kind of heavy. I might try grilling it next time. It was very easy to make though & we had fun putting it together. Thanks for sharing this recipe.
This was very easy and very good.
These were excellent! I didn’t have quite enough mozz. cheese & I added in some romano cheese. I also used Prego instead of making their sauce, so I can’t comment on the sauce. But the eggplant rolls were awesome!! ! Just make sure that you fry them until they are nice and tender and that you get them thin enough. I will definitely make these again!
Very tasty! I followed the advice of another poster and made this into a layers like lasagna instead of rolling up the eggplant. I also added a can of roasted red peppers since I had that laying around. Also, I used 6 cloves of garlic instead of the amount in the recipe. I’d definitely make it again, but try and lighten the fat by omitting the oil used for frying the eggplant and baking the eggplant instead after spraying it with some PAM. My husband hates eating vegetarian meals but loved this one!
This was fantastic! Only thing I did differently was use cheddar cheese instead of mozzarella. It was what I had in the fridge at the time. I will be making this one again. Only thing I’ll change for the next time will be reducing the amount of bread crumbs and flour by half.
the dish was easy to make, like another cook, I used seasoned bread crumbs. I also used a can of stewed tomato’s didn’t have the other, turned out very good. The only thing I will do different next time is peel the eggplant our skin seemed chewy. My husband says we can make this again.