No fork needed here! Cubes of eggplant are dredged in a well seasoned mix of Panko bread crumbs, then baked to a crisp, golden brown. They taste as good as they look!more
Adapted from delish.com
cup panko breadcrumbs
cup parmesan, grated
tablespoon Italian seasoning
tablespoon fresh parsley, chopped, for garnish
Marinara sauce, for serving
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Peel eggplants and chop into 1” cubes. Set up your dredging station: In one bowl, add eggs and lightly beat them with a fork. In another bowl, combine Panko, Italian seasoning, and Parmesan. In the third bowl, add flour. First, coat the eggplant cubes with flour. Then, dip into egg, making sure to shake off excess. Finally, toss into Panko mixture. Bake, turning occasionally, until eggplant bites are golden brown on all sides, 25 minutes. Sprinkle with parsley and serve with warm marinara sauce.