Cheesy Eggplant Parmesan Bites

Ingredients:

2 eggplants, peeled and cut into 1-inch cubes
2 cups seasoned breadcrumbs
2 tablespoons dried basil
3/4 cup parmesan cheese, grated
3 eggs, lightly­ beaten
1 cup all-purpose flour
1 1/2 teaspoon salt
oil for frying
2 tablespoons water
fresh parsley, to taste, chopped
tomato sauce, garnish

Directions:

Heat 2 inches of olive oil in a large pot over medium-high heat. Oil is ready when water droplets sizzle when dropped into it.
Place cubed eggplant in a colander and sprinkle with salt, toss to mix together, then let rest 30 minutes as excess water drains.
Combine breadcrumbs, parmesan cheese and dried basil in a medium bowl and whisk together.
In a second bowl, whisk together eggs and water.
Place flour in a third, shallow bowl. Season each dish generously with salt and pepper.
Working in small batches, dredge cubed eggplant in flour until completely coated.
Shake off excess, then dunk eggplant in egg wash. Shake off excess again and dredge in breadcrumb mixture.
Once you’ve coated all the eggplant, work in batches and carefully lower eggplant into hot oil and fry for 30-45 seconds, or until golden brown.
Transfer to a paper towel-lined plate to drain and serve hot, garnished with fresh parsley and dipped in tomato sauce. Enjoy!