1 ½cupswhole-grain Italian seasoned bread crumbs200 g
¾cupshredded parmesan cheese80 g
¼cupcanola oil60 mL, or a high heat oil
Peel and cut eggplant into 1/2 inch cubes. Place cubes in a colander and lightly salt to draw out moisture. Set aside 15 minutes. Lightly pat the eggplant pieces with a paper towel at the end to dry.
Set up an assembly line of bowls. The first will contain flour. In the second, whisk the eggs and water. In the third, mix the breadcrumbs and parmesan cheese.
Working in small batches, coat eggplant pieces in flour, then egg, then breadcrumbs. Use one hand for coating cubes in dry ingredients and one hand for wet ingredients to prevent gunking.
Once you've coated all your pieces, heat a bit of oil in a large saute pan over medium heat. Add a batch of the eggplant and toss to evenly coat in the oil. Cook until brown and crispy on all sides, about 4 minutes per batch. You'll will need to add more oil prior to each new batch.