Eggplant Parmesan Bites

2 eggplants, peeled* & cut into 1" cubes; If using fairytale eggplants, you'll need more
2 c. seasoned bread crumbs, I used Panko
2 T. dried basil
3/4 c. Parmesan cheese, grated
3 eggs, slightly beaten
1 c. flour
1 1/2 t. salt
oil
2 T. water
fresh parsley, chopped, optional
spaghetti/tomato sauce, for dipping

Heat 2" oil in large pan over medium-high heat. Oil is ready when water sizzles when dropped in it. Place eggplant in colander and sprinkle with salt. Toss to mix and allow to rest for 30 minutes as water drains. Combine breadcrumbs, Parmesan cheese, and basil. In a separate bowl, combine eggs and water. Place flour in another bowl. Season each dish with salt and pepper. Working a little at a time, dip eggplant in flour until coated. Shake off excess. Dip in egg mixture. Shake off excess. Dip in bread mixture. Shake off excess. Once eggplant is coated, carefully lower in hot oil with a flat spatula. Fry for 30-45 seconds, until golden brown. Place on a paper towel lined plate to drain. Serve hot, garnished with parsley and warm spaghetti sauce for dipping. Enjoy!

*I didn't peel them, that's where the nutrients are.