Italian Seasoned Eggplant Cutlets with Cherry Tomatoes, Pasta, and Tomato Sauce
- Contains Wheat
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 2 jars (25 ounces each) marinara sauce
- 3 cups chicken or vegetable stock
- 1 box (16 ounces) dry pasta of choice
LEVEL 2 (BOTTOM LAYER OF RACK)
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- Kosher salt, as desired
- Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
- 4 frozen breaded eggplant cutlets
- Aluminum Foil
- Deluxe Reversible Rack
- Medium Bowl
Instructions
Step 1
Place all Level 1 ingredients in the pot and stir until combined.
Step 2
Place all Level 2 ingredients in a medium bowl and toss until fully combined.
Step 3
Place a 15-inch sheet of aluminum foil on a flat surface. Add the tomatoes to the center and fold the edges 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 4
Slide the Deluxe Layer through the lower layer’s handles. Place the eggplant cutlets on the Deluxe Layer.
Step 5
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, carefully remove the entire rack with the eggplant and foil packet.
Step 7
Stir the pasta and serve with tomatoes and eggplant.