Directions

1. Preheat the oven to 375 F.
2. Line two baking sheets with parchment paper. Peel eggplants and chop into 1-inch cubes.
3. Set up your dredging station. In one bowl, add the flour. In another bowl, add eggs and lightly beat them with a fork. In the third bowl, combine the Panko and regular breadcrumbs and then mix in the grated Parmesan. Coat each eggplant cube with flour. Then, dip the cubes into the eggs, making sure to shake off the excess. Finally, toss the cubes in the breadcrumb mixture.
4. Place the cubes onto the baking sheets and bake for 25 minutes, turning occasionally throughout the cooking process to ensure they are golden brown on all sides.
5. Sprinkle the bites with parsley and serve with warm marinara sauce.