Dinner, Kid-Friendly

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.


  • Contains Wheat
  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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


  • 4 1/2 cups marinara sauce
  • 21/2 cups vegetable stock
  • 1 (16-ounce) box dry penne pasta


  • 1 head broccoli (about 8 ounces/227g), cut into 2-inch florets


  • 4 ounces mozzarella cheese, cut in 1/2-inch slices


  • 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.