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Bizzarro Italian Cafe Eggplant Parmigiana

k
kitben Aug 19, 2012 02:26 PM

Saw some mixed reviews of Bizzarro, but they were pretty old. We went there this past Friday and had excellent food and service. But, we ruined our appetites by inhaling an incredible appetizer, their fabulous Eggplant Parmigiana Spectacular, described this way: Thin disks of eggplant encrusted with parmesan and fried crispy and golden, then layered with fresh mozzarella and a rustic tomato sauce and torn basil.

Thank goodness for to-go boxes, because we had to take most of our entrees home.

My question is this: I've never had eggplant parmesan that I've liked, but i adored this. My husband professes to hate eggplant, but I had to fight him for my fair share of the dish. It was sliced very thin and served with a very meaty, delicious red sauce that included fresh tomatoes. It was very crispy -- not soggy or slimy at all. I would love to try to recreate it, but know nothing about cooking eggplant parmesan. Is it usually breaded and fried in a lot of oil to get that crispy taste? I don't think it's baked, but who knows? The breading struck me as panko-like. I can deal with recreating the red sauce, but what's the etiquette for calling the restaurant and asking the chef for some pointers on the eggplant? I would give anything to try to recreate this, so tips about how to do so or whether it's considered rude to ask the chef would both be welcome.

Many thanks!

  1. g
    Gizmo56 Aug 19, 2012 03:57 PM

    My suggestion would be to email the restaurant. Send them a link to this Chowhound thread, so that they can see how much you enjoyed the work of their kitchen and that you gave them such favorable publicity to a high value group of potential customers. I would be surprised if they did not respond with some pointers about simulating the dish at home.

    There is a tool for sending mail on Bizarro's website, here: http://bizzarroitaliancafe.com/contac...

    1 Reply
    1. re: Gizmo56
      k
      kitben Aug 27, 2012 02:12 PM

      I got this back from Jaedra, the chef (?) today:

      We do not drain it.
      It's breaded in plain bread crumbs and parm.
      Then fried.
      GOOD LUCK!!!

    2. h
      hawkeyeui93 Aug 19, 2012 02:48 PM

      All he or she could do is say no, but I have found that if you catch them at a time that is not too busy, then you might get the pointers you desire.

      1. s
        sydthekyd Aug 19, 2012 02:45 PM

        Such a compliment to the chef!

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