Chef's Ware: Eggplant Parmesan

Updated: Jun 3

Serves 4

  • 3 Quart Vegetable Unit and Cover


1 Eggplant, cubed

1 Medium Onion, diced

1 Teaspoon Salt (5ml.)

½ Cup Grated Parmesan Cheese (120ml.)

¼ Cup Chopped Parsley (60ml.)


  1. Peel eggplant if you like, before cubing it, but it really is not necessary.

  2. Place eggplant, onion and salt in pan and begin cooking over a medium heat.

  3. About after 5 minutes or when cover becomes hot to touch, reduce heat to low.

  4. Cook for 15 to 20 minutes or until tender. Remember that the cover should turn freely during most of the cooking time. Serve with grated cheese.

Follow us on:
Copyright 2020 Townecraft Homewares | All Rights Reserved

Townecraft Homewares LLC | 1 De Boer Drive, Glen Rock, New Jersey 07452 | Phone: 800-977-7687 | Fax: 800-524-2635 |

Townecraft Homewares LLC is located in the United States and this website is in English.
Please note that translations may vary based on the browser used to view this website.