Chef's Ware: Eggplant Parmesan
Updated: Jun 3, 2020
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.)
Peel eggplant if you like, before cubing it, but it really is not necessary.
Place eggplant, onion and salt in pan and begin cooking over a medium heat.
About after 5 minutes or when cover becomes hot to touch, reduce heat to low.
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.