The most fun way to eat eggplant parm, with Italian seasoning and served with classy marina sauce!


2 medium eggplants

3 large eggs

1 c. flour

2 c. panko breadcrumbs

1 c. parmesan, grated

1 tbsp. Italian seasoning

1 tbsp. Chopped fresh parsley, for garnish

Marinara sauce, for serving


Preheat oven to 375 degrees 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.