By 
Eggplant Parmesan Bites
Ingredients
- 2 medium eggplants
- 3 large eggs
- 1 cup all-purpose flour
- 2 cups Italian-style breadcrumbs
- Vegetable oil
- 3/4 cup parmesan cheese grated (and extra for topping)
- Kosher salt to taste
- 1 cup of marinara sauce canned or homemade
- Steps.
Instructions
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Cut the skin off the eggplants and dice into 1-inch cubes. Place the eggplant cubes into a colander and sprinkle with about 1 teaspoon of salt and let it sit in the sink for about 30 minutes to remove excess moisture.
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In 3 separate bowls (or plates) place the eggs, flour and breadcrumbs in 3 separate bowls (or plates). Combine cheese with the breadcrumbs. Whisk the eggs.
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Bread the eggplant cubes by coating them in the flour, eggs, then breadcrumbs. (Tip: if you want them extra crispy you can repeat this process again).
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In a large pot, add about 2 inches of oil and heat to about 350-360ºF. Using a large slotted spoon or mesh skimmer add the breaded eggplant cubes. (Tip: Don't overcrowd the pot, work in batches!). Cook on each side until golden brown.
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When removing each cooked batch, place on paper towels and season with salt. Repeat until all pieces are golden brown and delicious! In the meantime, heat the sauce in a small saucepan and serve in a small bowl with the eggplant bites!
