Marcella Hazan’s Perfect Tomato Sauce
Discover Marcella Hazan’s legendary three-ingredient tomato sauce — simple, rich, and unforgettable. A recipe so good, it could inspire The Marvelous Sauce.
Quicker Eggplant Parmesan (Mark Bittman’s Version) with Marcella Hazan’s Tomato Sauce
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.
TABLE OF CONTENTS
Eggplant Parmesan (Mark Bittman’s Version)
Eggplant Parmesan can feel intimidating, but Mark Bittman’s version proves it doesn’t have to be. With just a little time at the stove, you get golden slices of eggplant layered with mozzarella, Parmesan, basil, and plenty of rich tomato sauce. In our house, we pair it with Marcella Hazan’s perfect tomato sauce — a match made in Italian comfort food heaven. My son loves to swipe the eggplant straight from the pan as it comes out of the oil, still hot and sprinkled with salt. Honestly, that might be the best part of the whole recipe.
Delicious, approachable, and far less fussy than many eggplant parm recipes—this is the one to try if you’re new to cooking eggplant.
Ingredients
- 2 medium eggplants
- Salt, as needed
- Extra virgin olive oil, as needed
- All-purpose flour, as needed
- Black pepper, as needed
- 2 cups tomato sauce
- 8 ounces mozzarella cheese, grated (NOT fresh mozzarella)
- 1 cup Parmesan cheese, grated
- ½ – 1 cup fresh basil leaves
Instructions
- Prep the eggplant: Slice the tops off the eggplants and peel them. Cut into ½-inch slices.
- If you’re sensitive to eggplant’s bitterness, sprinkle the slices with salt, place in a colander, and let sit for about 1 hour. Rinse and pat dry.
- Cook the eggplant: Preheat oven to 350°F. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Dredge slices in flour, shake off excess, and fry 3–4 minutes per side until golden. Work in batches without crowding the pan, adding oil as needed. Season with salt and pepper (skip the salt if you pre-salted). Drain on paper towels.
- Assemble: Lightly oil a baking dish. Spread a spoonful of sauce on the bottom, then layer in this order: eggplant, mozzarella, Parmesan, basil. Repeat until all ingredients are used, saving a little basil and Parmesan for the top.
- Bake: Bake 20–30 minutes, until bubbly and hot.
Serve warm, ideally with crusty bread or a simple green salad.
Can be made ahead and baked the next day.
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