INGREDIENTS
2
eggplants, peeled and cut into 1-inch cubes
2 cups
seasoned breadcrumbs
2 tbsp
dried basil
3/4 cup
parmesan cheese, grated
3
eggs, lightly beaten
1 cup
all-purpose flour
1 1/2 tsp
salt
oil for frying
2 tbsp
water
fresh parsley, to taste, chopped
tomato sauce, garnish