Eggplant Parmesan doesn’t have to be complicated — this version is layered with golden eggplant, fresh mozzarella, and Marcella Hazan’s perfect tomato sauce for a dish that’s as comforting as it is classic.
Eggplant Parmesan (Mark Bittman’s Version, With a Few Family Twists)
Eggplant Parmesan can feel intimidating, but Mark Bittman’s version proves it doesn’t have to be. There’s some real process here — slicing, salting, pressing, drying, frying, layering — but none of it is hard, and every step matters.
In our house, we pair it with Marcella Hazan’s Perfect Tomato Sauce, which honestly feels like it could have inspired The Marvelous Sauce if the chefs on The Sopranos ever got a taste.
My son loves to swipe pieces of eggplant straight from the rack as they come out of the oil, still hot and sprinkled with salt. Honestly, I understand why. Before this even becomes Eggplant Parmesan, the fried eggplant is already fantastic.
This version got a little leftovers remix too. I had some fresh bocconcini mozzarella left over from a Snackable Caprese Salad Remix and found a little jar of homemade pesto my wife had made, so both made their way into the layers.
Creamy Italian-style hummus made with Rancho Gordo chickpeas, potato, olive oil, and red onion. Served on grilled bread, this simple appetizer or side dish pairs perfectly with grilled chicken, fish, or steak.
This simple tomato chickpea soup with pasta is cozy, affordable, and packed with flavor from slow-simmered tomatoes, Rancho Gordo chickpeas, ditalini, and leftover eggplant cutlets.
Sweet Cubanelle peppers cooked in olive oil, folded with soft scrambled eggs, and tucked into crusty bread with parmigiano reggiano. A simple Italian comfort food classic that proves humble ingredients can make an unforgettable sandwich.
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