Wash and peel the eggplant. Slice eggplant and then dice into 1 inch cubes. Place eggplant cubes in a strainer in the sink and toss with salt. Let eggplant drain for 30-45 minutes. This helps excrete all the water in the eggplant.

In a medium size bowl, mix the breadcrumbs with Parm. In another medium bowl, whisk the 3 eggs and 2 Tbsp. water. Place flour in a third bowl. Bread the eggplant next - dip in flour, then egg mixture and then breadcrumbs!

Line a plate with 2 paper towels.

Pour about 1-2 cups of vegetable oil into a pot over medium heat. You want your oil to reach 360 degrees F for frying the eggplant bites. Cook the bites in batches, each batch taking ~2-3 minutes or until bites become golden brown. remove them from the pot with a slotted spoon and place on paper towels. Repeat process until finished. It is crucial to make sure the oil is hot enough!

Garnish with parsley and more parm if you would like! Dip in warm marinara sauce. Enjoy!