Ingredients

The following ingredients have 4 Servings
  • 1 medium-large eggplant
  • 2 cups Italian breadcrumbs
  • 1 cup grated parmesan cheese
  • 3 eggs
  • 1 cup AP flour
  • Vegetable oil (for frying)
  • 1 cup marinara (I used store bought, low sodium - you can also make you own)
  • Parsley (chopped - for garnish)

Instruction

  • Wash and peel the eggplant. Slice eggplant and then dice into 1 inch cubes. Place eggplant cubes in a strainer in the sink and toss with salt. Let eggplant drain for 30-45 minutes. This helps excrete all the water in the eggplant.
  • In a medium size bowl, mix the breadcrumbs with Parm. In another medium bowl, whisk the 3 eggs and 2 Tbsp. water. Place flour in a third bowl. Bread the eggplant next - dip in flour, then egg mixture and then breadcrumbs!
  • Line a plate with 2 paper towels.
  • Pour about 1-2 cups of vegetable oil into a pot over medium heat. You want your oil to reach 360 degrees F for frying the eggplant bites. Cook the bites in batches, each batch taking ~2-3 minutes or until bites become golden brown. remove them from the pot with a slotted spoon and place on paper towels. Repeat process until finished. It is crucial to make sure the oil is hot enough!
  • Garnish with parsley and more parm if you would like! Dip in warm marinara sauce. Enjoy!