Make 12 eggplant slices with the Princess House® Mandoline at thickness setting number 2. In a deep bowl, mix all the filling ingredients until well combined.

Take one eggplant slice and add 2 tablespoons of the filling mixture centered on one of the ends, leaving enough space on the sides to prevent overflow.

Carefully roll the eggplant and set the roll in place with a toothpick. Push any filling that comes out the sides back into the roll. Repeat the process with the rest of the eggplant slices.

Preheat the Skillet on medium-high heat (PL 7 in PH induction) for 5 minutes.

Sprinkle water droplets into the Skillet; when the droplets bead and dance across the surface, turn heat down to medium-low (PL3 in PH induction) and add the 12 eggplant rolls to the Skillet with or without the toothpicks.

Cover with lid, turn the valve to Steam-Seal™ position, and cook for 3 minutes.

Open the lid and let the heat out. Turn the eggplant rolls over carefully in the same order as you added them to the skillet. If the eggplant did not create moisture, add some water to the skillet so the rolls can slide out easily.

Turn off heat and let the eggplant get some color for one minute.

Top each eggplant roll with parsley, balsamic glaze and purple cabbage.