Osteria’s Parmigiana di Melanzane
Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before,...
Keywords
- Chefs Share
- Miami
- Osteria
- MiMo District
- parmigiana di melanzane
- eggplant parmigiana
- Sunflower seed oil
- extra virgin olive oil
- white onion
- peel tomato
- basil olive oil
- Irene Moore
- buffalo mozzarella
- Biscayne Times Contributor
- Parmigiano-Reggiano
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.biscaynetimes.com.
Cooking tools:
- Oven
- Saute pan
- Stove
- Flour dredging dish
- Paper towel
- Blender
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Colander
- Spatula
- Tongs
- Slotted spoon
- Grater
- Fine-mesh sieve
- Oven mitt
- Spoon
Ingredients
- Sunflower seed oil (or another vegetable oil for frying)
- 35 ounces eggplant, cut into slices a bit less than 1/2 an inch thick
- Flour
- Extra-virgin olive oil
- 1 medium white onion, chopped
- 8 ounces peeled tomatoes
- 1/2 ounce basil olive oil
- Salt
- Pinch of sugar
- 17 ounces buffalo mozzarella, diced and strained
- 7 ounces Parmigiano-Reggiano, finely grated
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