Application Guide

Eggplant Parmesan
Ingredients
Directions
· 2 small eggplants
· 1/4 cup of olive oil
· 1 tsp coarse salt
· 1/2 tsp black coee
· pepper
· 1 cup Italian bread
· read crumbs
· 1 cup kimchi sauce
· 8 slices of mozzarella or Swiss cheese,
· 1/2 cup grated Parmesan cheese
· 1/4 cup fresh basil, chion
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1. Wash the eggplant and pat dry, cut into
thin slices, but do not flake, cut each
eggplant into thin slices, half lengthwise.
2. Pour olive oil on the skin of eggplant
and sprinkle 1/4 cup of breadcrumbs on
each half.
3. Put the eggplant into the pot, set the
temperature to 390°F and set the time to
10 mins.
4. Take out the eggplant, sprinkle each
with marinara, add two slices of cheese,
sprinkle with cheese.
5. Put the eggplant back into the pot and
cook for another 3-5 mins until the cheese
melts, and finally with fresh basil.
Baked Egg Bowl
Ingredients
· 2 eggs
· 2 ounces of spinach (chopped, washed, and dried)
· 8 slices cherry tomatoes (cut in half)
· 1 tbs tomato paste
· 6 ounces Italian cabbage
· Black beans
· 2 tbs olive oil
· 1/2 tomato
· A little salt
· A little black pepper
Directions
1. Put the beans first, then add tomato
paste, olive oil, salt, pepper, mix well.
2. Mix spinach and tomatoes, add a tbs of
olive oil.
3. Put the spinach leaves on the bean
mixture, then put the tomatoes in it.
4. Put these ingredients into the pot,
select Bake on the menu, set the tempera-
ture to 320°F, set the time to 4 mins, and
then take it out.
5. Beat two fresh eggs on top, then put
the ingredients into the pot and continue
cooking for 3 mins until the eggs are
cooked.