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.
Updated 1 year ago | 4
Updated 5 days ago | 8
Updated 5 months ago | 3
Updated 1 year ago | 31
Updated 2 months ago | 14