Keto Eggplant and Sausage Bake

Keto Eggplant and Sausage Bake

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 8
Calories 591 kcal


  • 2 cups eggplant, cubed and salted
  • 1 Tbsp olive oil
  • 2-1/2 pounds of pork sausage
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp mustard
  • 2 general jars Italian diced tomatoes
  • 1 jar of tomato sauce
  • 2 cups mozzarella cheese, shredded


  • Turn on pot to the Sauté setting. Add the olive oil, sausage, Worcestershire sauce, and mustard.
  • Top with the eggplant and tomatoes.
  • Stir the mixture scraping the bottom of the pot to deglaze (get up any browned bits).
  • Pour the tomato sauce over the mixture and cover it completely. Do not stir.
  • Cancel the Sauté function. Put the lid on the pot and turn the steam release knob to the Sealing position. Press the
  • Pressure Cook (Manual) button or dial, and then the +/- button or dial to select 4 minutes.
  • When the cook cycle is finished, do a Quick Release of the pressure/steam by turning the steam release knob to the
  • Venting position.
  • When the pin in the lid drops down, open the lid and stir the pasta. Stir in the cheese.
  • Close the lid and let the cheese melt.
  • Serve from the pot or transfer to a casserole serving dish.


Enjoy for simple breakfast with sliced avocado.

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