Recipe

Crispy breaded eggplant smothered in marinara and melty cheese—this Eggplant Parmesan is a hearty vegetarian classic that rivals any meat lasagna!

Eggplant Parmesan is the epitome of Italian comfort food: tender slices of eggplant, crispy coating, tangy sauce, and gooey layers of cheese baked to bubbly perfection. It's a satisfying main dish for meatless meals or a showstopper side. The Geedel Rotary Cheese Grater makes prep effortless, shredding mozzarella into fluffy strands and grating parmesan into fine flakes for ultimate meltiness. Let’s layer up this flavorful bake!

Ingredients

2 large eggplants, sliced into ¼-inch rounds

2 cups marinara sauce

1 ½ cups mozzarella cheese

½ cup parmesan cheese

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (panko for extra crunch)

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

Vegetable oil, for frying

Fresh basil leaves, for garnish

Instructions

1. Prep the Eggplant

Slice eggplants into even rounds. Sprinkle with salt and let sit in a colander to draw out excess moisture. Pat dry with paper towels.

2. Grate the Cheese with Geedel Rotary Cheese Grater

Secure the Geedel Rotary Cheese Grater on your countertop—its upgraded silicone suction base grips firmly to glass or marble, ensuring no slipping. Attach the 2-Blade Set for mozzarella and turn the Z-shaped handle a few times to create fluffy, uniform shreds that melt beautifully. Switch to the 5-Blade Set for parmesan to produce fine, powdery flakes for topping.

The sharp stainless steel blades and food pusher keep grating safe and quick for large batches.

3. Bread the Eggplant

Set up a breading station: one bowl with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with Italian seasoning. Dredge eggplant slices in flour, dip in eggs, then coat in breadcrumbs.

4. Fry the Eggplant

Heat vegetable oil in a large skillet over medium heat. Fry breaded slices in batches until golden and crispy on both sides. Drain on paper towels.

5. Assemble the Casserole

Preheat your oven. In a greased 9x13-inch baking dish, spread a thin layer of marinara sauce. Layer fried eggplant slices, sauce, mozzarella, and a sprinkle of parmesan. Repeat layers, ending with sauce and a generous cheese topping.

6. Bake

Bake until the cheese is melted, bubbly, and golden. For extra browning, broil briefly, watching closely.

7. Serve

Garnish with fresh basil and let rest before slicing. Serve with a side salad, garlic bread, or pasta.

Tips and Variations

Eggplant Prep: Salting removes bitterness; skip if your eggplants are young and tender.

Cheese Swap: Add ricotta between layers or use provolone (grated with the 2-Blade Set) for smokiness.

Lighter Version: Bake breaded slices instead of frying for less oil.

Make Ahead: Assemble and refrigerate up to a day before baking.

Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Conclusion

This dish delivers layers of flavor and texture, from crispy eggplant to cheesy bliss. The Geedel Rotary Cheese Grater simplifies prep with its versatile blade options (2-Blade for cheese, 5-Blade for fine gratings), delivering sharp premium blades for safe cuts. The stable suction base ensures no wobbling, making it perfect for family dinners or gatherings. From fluffy mozzarella to powdery parmesan, this grater elevates every layer.