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Eggplant Parmesan Bites with Marinara Dipping Sauce

Kelly Senyei
  • 55 minutes
  • Serves 6

INGREDIENTS

2

medium eggplants (about 2 1/2 lbs total)

2 cups

Italian-style breadcrumbs (See Kelly's Note)

3/4 cup

grated Parmesan cheese

3

large eggs

1 cup

all-purpose flour

Vegetable oil, for frying

1 cup

homemade or store-bought marinara sauce

Chopped fresh parsley, for garnish

Deep-fry thermometer