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.

 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.

 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).

​​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.

 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!