*you will want a more runny marinara for this recipe. There needs to be enough liquid in the bottom of the pot to make sure the eggplant doesn't burn and the pot comes up to temperature. For my 8QT IP, 1/2 cup was enough. If your sauce is not as runny, use more. The marinara sauce I used is linked above. I have also read that you can put parchment paper in the bottom of the pan, but I haven't tried.