Eggplant Parmesan with Broccoli and Penne Marinara
Prep 20 mins
Total 50 mins
Easy
Serves 4
This recipe is filling, delicious, and comforting—but without any meat! People are clamoring for ethical and sustainable meal choices without losing out on flavor and satisfaction. This recipe is proof that you don’t have to compromise; you still get a saucy pasta, crisp broccoli, and crunchy and cheesy eggplant.
Substitution Tip: To convert this recipe to chicken Parmesan, substitute 4 (4-ounce) chicken cutlets for the eggplant rounds in step 2. Adjust the cooking time to 12 minutes.
This dish contains the following allergens: Wheat, Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Utensils
Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™
Deluxe Reversible Rack (Both Layers)
3 Medium Bowls
Aluminum Foil
Step 1
To prepare the dredging station, pour the flour into a medium bowl. Season with salt and pepper. Put the egg in a separate medium bowl and whisk. In a third medium bowl, mix the bread crumbs and Parmesan cheese.
Step 2
Season one side of each eggplant round with salt and pepper. Dredge the seasoned side of each round in the flour, then dip in the egg, and place face down in the breadcrumb mixture. Set the eggplant rounds aside on a plate.
Step 3
Place the marinara sauce, vegetable stock, and pasta in the pot and stir until combined.
Step 4
Lay a 15-inch-long sheet of aluminum foil on a flat surface. Put the broccoli in the center and fold the edges of the foil in to create a sealed packet. Place the foil packet on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the pasta mixture.
Step 5
Slide the Deluxe Layer through the lower layer’s handles. Place the eggplant rounds, breaded-side up, on the Deluxe Layer.
Step 6
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 390°F, and set the time to 10 minutes. Press START/STOP to begin cooking (PrE will display for about 14 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, open the lid and place the mozzarella slices on top of the eggplant rounds.
Step 8
Close the lid and move the slider to AIR FRY/STOVETOP. Select BROIL and set the time to 5 minutes. Press START/STOP to begin cooking.
Step 9
When cooking is complete, carefully remove the entire rack with the eggplant and the foil packet.
Step 10
Stir the pasta and serve with the broccoli and eggplant Parmesan.
Eggplant Parmesan with Broccoli and Penne Marinara
Step 1 of 10
To prepare the dredging station, pour the flour into a medium bowl. Season with salt and pepper. Put the egg in a separate medium bowl and whisk. In a third medium bowl, mix the bread crumbs and Parmesan cheese.
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Step 2 of 10
Season one side of each eggplant round with salt and pepper. Dredge the seasoned side of each round in the flour, then dip in the egg, and place face down in the breadcrumb mixture. Set the eggplant rounds aside on a plate.
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Step 3 of 10
Place the marinara sauce, vegetable stock, and pasta in the pot and stir until combined.
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Step 4 of 10
Lay a 15-inch-long sheet of aluminum foil on a flat surface. Put the broccoli in the center and fold the edges of the foil in to create a sealed packet. Place the foil packet on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the pasta mixture.
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Step 5 of 10
Slide the Deluxe Layer through the lower layer’s handles. Place the eggplant rounds, breaded-side up, on the Deluxe Layer.
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Step 6 of 10
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 390°F, and set the time to 10 minutes. Press START/STOP to begin cooking (PrE will display for about 14 minutes as the unit steams, then the timer will start counting down).
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Step 7 of 10
When cooking is complete, open the lid and place the mozzarella slices on top of the eggplant rounds.
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Step 8 of 10
Close the lid and move the slider to AIR FRY/STOVETOP. Select BROIL and set the time to 5 minutes. Press START/STOP to begin cooking.
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Step 9 of 10
When cooking is complete, carefully remove the entire rack with the eggplant and the foil packet.
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
Step 10 of 10
Stir the pasta and serve with the broccoli and eggplant Parmesan.
60g
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
100g
bread crumbs
40g
grated Parmesan cheese
1 medium (113-170g)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
1080ml
marinara sauce
600g
vegetable stock
1 (454g) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
113.4g
mozzarella cheese, cut in 1/2-inch slices
1/2 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
1 large
egg
1 cup
bread crumbs
1/2 cup
grated Parmesan cheese
1 medium (4- to 6-ounce)
eggplant, cut into 1-inch-thick rounds
LEVEL 1 (BOTTOM OF POT)
4 1/2 cups
marinara sauce
21/2 cups
vegetable stock
1 (16-ounce) box
dry penne pasta
LEVEL 2 (BOTTOM LAYER OF RACK)
1 head
broccoli (about 8 ounces/227g), cut into 2-inch florets
LEVEL 3 (TOP LAYER OF RACK)
4 ounces
mozzarella cheese, cut in 1/2-inch slices
