Crispy Eggplant Parmesan: The Italian Comfort Classic You’ll Make on Repeat
There’s something irresistible about Eggplant Parmesan—layers of tender eggplant, tangy marinara, and molten cheese baked until golden and bubbly. It’s cozy Italian-American perfection: lighter than lasagna, richer than a simple pasta bake. Serve it with garlic bread or a green salad, and dinner is done.
The secret to the best-in-class flavor? Perfectly uniform eggplant slices and cloud-like shredded cheese that melts into every layer. The Geedel Rotary Cheese Grater handles both in seconds—no sore wrists, no uneven cuts.
🍆Ingredients (Serves 4–6)
2 large eggplants (about 2 lbs total)
Salt (for sweating eggplant)
2–3 cups marinara sauce
8 oz mozzarella (block or fresh)
1 cup Parmesan cheese
1–1½ cups breadcrumbs (panko or Italian)
2 eggs, beaten
Fresh basil
Olive oil for brushing
🧀Step-by-Step: Eggplant Parmesan in 4 Moves
1. Slice & Sweat the Eggplant
Cut eggplant into even rounds (Geedel’s slicing blade makes this instant). Lay slices on a rack or paper towels, sprinkle with salt, and let sit to draw out moisture. Pat dry.
2. Shred the Cheeses Like a Pro
Lock your crank cheese grater with its suction base.
Coarse blade → feed in mozzarella for fluffy shreds.
Fine blade → switch and shred Parmesan into snowy perfection.
Set aside—this is your melty magic.
3. Bread & Crisp
Dip each eggplant slice in egg, then coat generously in breadcrumbs. Place on a parchment-lined sheet, brush lightly with olive oil, and bake at 400°F until golden (flip halfway).
4. Layer & Bake
Spread marinara in a baking dish. Add crispy eggplant, sauce, then generous handfuls of shredded mozzarella and Parmesan. Repeat layers, finishing with cheese. Bake at 375°F, covered, until bubbling; uncover for the last few minutes to brown the top. Rest 10 minutes, garnish with fresh basil.
🌿Tips & Twists
Lighter Version – Skip breading and grill/air-fry slices.
Extra Cheesy – Add ricotta dollops between layers.
Make-Ahead – Assemble a day ahead; bake when ready.
Vegan Swap – Plant-based cheeses work beautifully with Geedel shreds.
Kid-Friendly – Cut into sticks first for “eggplant fries”.
🍽️Conclusion: Your New Go-To Comfort Dish
This Eggplant Parmesan is hearty, fresh, and guaranteed to disappear fast. With the kitchen grater giving you perfect slices and dreamy cheese shreds in seconds, restaurant-level results are basically effortless.
