Prep time: 20 minutes | Cook time: 30 minutes | Yield: 6 servings

Ingredients

● 10 oz ground pork

● 1 cup Mozzarella, shredded

● 1 tablespoon tomato paste

● 2 eggplants, sliced

● 1 teaspoon salt

● 1 teaspoon butter, softened

● 1 cup chicken stock


Method

Sprinkle the eggplants with salt and leave for 10 minutes.

Then make the eggplants dry with the help of the pepper towel.

In the mixing bowl, mix up ground pork, butter, and tomato paste.

Make the layer of the sliced eggplants in the instant pot and top it with the thin layer of ground pork mixture.

Then top the ground pork with Mozzarella and repeat all the steps again till you use all ingredients.

Add chicken stock.

Close and seal the lid.

Cook the lasagna on manual mode for 30 minutes.

Then allow the natural pressure release for 10 minutes and open the lid.

Cool the meal for 10 minutes.

Nutritional info per serve: calories 136, fat 3.6, fiber 6.6, carbs 11.5, protein 15.7