2 eggplants, peeled and cut into 1 inch cubes
2 C seasoned breadcrumbs
2 Tbsp dried basil
3/4 C parmesan cheese, grated
3 eggs, lightly beaten
1 C all-purpose flour
1 1/2 tsp salt
Oil for frying
2 Tbsp water
fresh parsley, to taste, chopped
tomato sauce, garnish
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. Sprinkle with salt and toss to mix together. Let rest 30 minutes.
Combine breadcrumbs, parmesan cheese, and dried basil, in a medium bowl.
In a second bowl, whisk 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 coated, work in batches, and carefully lower eggplant into hot oil.
Fry for 30-45 seconds, or until golden brown.
Transfer to a paper towel-lined plate to drain. Garnish with fresh parsley and serve with tomato sauce for dipping.